French press filter Coffee/Tea/Infuser maker - Borosilicate glass and stainless steel 18/10 plunger cl 60

Borosilicate glass French press with plunger and infuser made of stainless steel, capacity 600ml. The French press uses an infusion method and plunger to brew coffee. One of the main benefits of the French press method is that the quantity of coffee and infusion time can be varied to choose the preferred intensity of the brew. Another is that the French press can be used for both hot and cold brewing. Hot brewing involves similar methods used by other types of coffee makers, where the high temperature of the water is used to extract the aromas from the ground bean, including its typical oils and flavonoids. The French press works best with coffee of a coarser grind. If the grind is too fine, the ground coffee will tend to clog up the filter, making it harder to press down the plunger, which may cause damage and is likely to leave behind grinds in the coffee. Water should have an ideal temperature of 92°–96°C. Add the hot water to the ground coffee in the glass beaker and mix well. Leave to rest for about four minutes (the longer the infusion time, the stronger the coffee). At the end of the resting time, simply push the plunger downwards with care. This separates the liquid from the coffee grinds, which are pushed to the bottom, while the movements of the plunger create a delightful crema. Cold brewing is a very simple procedure, however it requires at least 12 hours of infusion time. A cold brew is not the same as an ordinary cold coffee, which is a hot brew that has been cooled. With cold brewing, the lengthy infusion time replaces the effect of hot water, but results in a less bitter and pungent coffee. After 12 hours of infusion, push down the plunger to filter the grind out of the liquid and pour the coffee into a cup. The resulting coffee is sweeter and more delicate in flavour. The absence of acidic oils and flavonoids allows the coffee to keep for longer. An alternative is to use cold milk instead of water, to obtain a flavoursome latte by infusion.