Cheers to the French Press!

Everyone knows the French Press. This classic can be found in most coffee households. And it is not only popular with students because of its simple and economical brewing method! But what is behind the stamp can? Where does it come from and how is the coffee result really aromatic, fine ... and strong?

The French Press was invented in France in 1850, making it a classic coffee maker. According to stories, a Frenchman wanted to brew coffee over an open fire on the way, but had forgotten to boil the powder WITH the water. So he then added it to the boiling water, causing it to rise to the surface. He bought a piece of metal sieve from a passing Italian and used it to press the powder down in the pot so that he could enjoy the coffee. The French Press was born! And the result was, unexpectedly, an excellent coffee. (see

Nowadays the French press is also known as a stamp jug, coffee pusher, cafetière or piston jug. It is particularly popular because of its simple and efficient way of brewing coffee. Sustainable production without waste, simple and without noise. It was patented by the Italian designer Attilio Calimani in 1929 and has been continuously developed since then. It is available from simple and elegant to trendy and colorful - depending on personal preference. And what sets it apart in addition to its appearance: a unique coffee experience with an intense taste. (see


Preparation with the French press
The basis for the preparation of any coffee is one thing: the use of high-quality beans that are freshly ground before preparation. The powder is put into the jug and hot, but not boiling, water is poured over it - for the first time only enough water to cover the powder. The mixture is stirred and left to stand for around 30 seconds so that "blooming" can happen. During this time, the coffee blossoms, so to speak, and presents itself at its best in terms of taste. Then the rest of the water is added and left to stand for 3-5 minutes. Because coffee powder and water come together, the coffee gives off its aroma unhindered. Then it is stirred and the stamp is pressed down slowly and constantly.

A coarse grind is recommended for preparing coffee with a French press. If the powder is too fine, the coffee will be extracted too quickly - and the result will be bitter. A coarse granulate is also advantageous in order to press the powder down with the punch and to have no residues in the coffee cup. And the small particles that remain in the coffee, on the other hand, guarantee an intense aroma and the feeling that the coffee is very strong. (See

For our DEAD OR ALIVE COFFEE junkies, we can recommend using the French Press especially for our ORIGINAL COFFEE. The more coffee powder is used, the stronger the coffee - and the longer the coffee is in contact with the water. So let's go and try it!