Press ram can
The press plunger pot (also French press , press coffee , coffee pusher , French Press , plunger pot , Chambord- or Siebstempelkanne ) is a coffee pot in the coffee brewed and the coffee grounds by means of a punch having sieve is pushed down. It can also serve as a serving jug.
It was probably invented in France around 1850, but was first patented in 1929 by the Italian designer Attilio Calimani, who, like his compatriot Faliero Bondanini, improved the press over the years.
description
First of all , the coffee powder is put into the pot, then hot, not boiling water is poured over it. The coffee powder mixes with the water (A) and can release its aroma unhindered by a filter. The duration of this process (three to six minutes) and the amount of coffee powder determine the strength of the coffee produced. In a second step it is stirred. If the jug is made of glass, a metal spoon should not be used to avoid it breaking. Then you press the stamp with the metal filter onto the bottom of the can. The coffee grounds (B) are now separated from the liquid (C) at the bottom of the jug. The finished coffee can be poured out of the pot without coffee grounds getting into the cup (D).
Coffee press when filling
Coffee press with the stamp depressed
Pouring the coffee
This brewing method leaves the coffee powder in direct contact with the coffee water for a longer period of time, which is why it is one of the immersion methods. The caffeine extraction is only carried out with a single but large amount of fresh water (single-stage extraction), in contrast to continuous extraction, in which the caffeine is extracted over a certain period of time with small amounts of water (cross-flow extraction). In the latter process, the caffeine content in the water is high at the beginning and low at the end. The residual caffeine content in the coffee powder is higher in the ram jug and therefore lower in the coffee than in a coffee with a continuous water supply.
The filter effect is not only created by the filter sieve, but also by the filter cake , which is created by the fact that coarser particles attach to the sieve and compress it. Compared to other methods, more smaller powder particles, which cannot be captured and filtered out, remain in the finished coffee. This makes the coffee more aromatic and feels stronger than coffee that is made with the conventional paper filter method. With this method, a slightly coarser ground coffee is usually preferred.
In the trade there are stamping cans in different variations. The jugs differ in volumes from 350 ml to 1500 ml, material, thermal insulation and design.
Web links
Individual evidence
- ↑ China Millman: Manual Brewing Techniques Give Coffee Lovers a Better Way to Make a Quality Drink . In: Pittsburgh Post-Gazette (Pennsylvania) , April 23, 2009. Retrieved May 20, 2015. ( Page no longer available , search in web archives )