The French press: A simple immersion brewer with a surprisingly complex global history

Food & Drink · Published 3 October 2026 Swipe more like this →

In short: Known by many names—from cafetière to plunger—the French press is a masterclass in minimalist design. By steeping coarse grounds in hot water, it extracts rich oils and flavors that paper filters often strip away. Discover the evolution of this iconic device, from rudimentary metal screens to modern kitchen essential.

The origins of the French press are a blend of innovation and patent disputes. While Benjamin Thompson experimented with drip-press devices in 1812, the true ancestor of the modern press appeared in 1852, when Frenchmen Henri-Otto Mayer and Jacques-Victor Delforge patented a device that lacked a proper seal. It was not until 1928 that Milanese designers Giulio Moneta and Attilio Calimani created a version featuring a spring-loaded seal, which they patented in the United States in 1929. The design was further refined in 1958 by Faliero Bondanini, whose version was manufactured in a French clarinet factory under the brand name Melior.

The device’s global popularity was bolstered by various companies, including the French firm Melior-Martin, the British company Household Articles Ltd., and the Danish brand Bodum. Its cultural footprint even extended to cinema, with its appearance in the 1965 film The Ipcress File. Today, the French press remains a staple for its simplicity: a cylindrical beaker paired with a plunger and a fine mesh filter. It relies on immersion brewing, where coffee grounds steep in water heated to 93–96 °C (199–205 °F) for roughly four minutes.

Achieving the perfect cup requires attention to grind size. Coarse grounds, similar in consistency to cooking salt, are essential; finer particles can clog the mesh, require excessive force to plunge, and lead to over-extraction, resulting in a bitter taste. While the device is primarily used for coffee, its versatility allows it to function as a tea infuser or even a tool for straining shellfish broth. However, users should be cautious: leaving brewed coffee in contact with the grounds can lead to astringency, and using the same press for both coffee and tea without thorough cleaning may compromise the flavor of the latter.

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