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Brewing

~15th century

French Press

It's called a French press. An Italian patented it first, in Milan, in 1929.

The name is a lie, sort of. The "French" press was actually patented by an Italian designer, Attilio Calimani, in Milan in 1929 โ€” the French connection only exists because a similar design was patented in France around the same time. Somehow the wrong nationality won the branding war.

What it actually does is simple: coarse grounds steep in hot water for four minutes, then a metal mesh plunger separates the two โ€” no paper filter to strip out the coffee's natural oils. That's why French press tastes heavier and bolder than pour over, with cafestol and kahweol compounds intact (the same oils paper filters trap, which is why they're linked to a small bump in LDL cholesterol). A little sediment at the bottom is the price of that weight โ€” and for drinkers who want depth over clarity, it's a price worth paying.

Origin & History

Despite the name, the French press was actually patented by an Italian designer, Attilio Calimani, in Milan in 1929. The French connection comes from a similar design patented in France. It became popular in Europe throughout the mid-20th century and later gained global status as the easiest premium home-brewing method.

Fun Fact

Studies show that regular French press consumption slightly raises LDL cholesterol due to the unfiltered cafestol and kahweol compounds. Paper filters in pour-over methods trap these โ€” which is why filtered coffee is often recommended for people with cholesterol concerns.

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