Description
Full-immersion brewing that maximizes oil retention for bold flavor.
Technical
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.
Culinary Significance
Produces a robust, textured cup with heightened body and aromatic complexity, ideal for single-origin beans.
Science
Primary Reaction
Hydrolysis of chlorogenic acids
Parameters
Temperature
93°C optimal
90°C to 96°C range
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