What You Need to Know
Uses coarse grounds steeped in hot water, then separated via a metal mesh plunger. Lacks paper filtration, allowing diterpenes (cafestol, kahweol) and fine particulates to remain.
Produces a robust, textured cup with heightened body and aromatic complexity, ideal for single-origin beans.
Key Parameters
Temperature
93°C
90°C - 96°C
Time
4 minutes
3 minutes - 6 minutes
Equipment
French press carafe (borosilicate glass/stainless steel)Metal mesh filter (typically 75–100 micron)Coarse burr grinder
Steps
- 1.
Café au Pressé (Modern specialty coffee): Highlights terroir with unadulterated oil profiles
The Science
Primary Reaction
Hydrolysis of chlorogenic acids