Coffee preparation without pressure

The French press is one of the easiest ways to prepare filter coffee manually. Originally invented in France around 1850 and later patented by Italian designer Attilio Calimani, this method works without pressure and produces a strong, strong coffee.

Instructions:

1. Place about 60 grams of coffee in the pot with a rather coarse grind.
2. Pour hot water (approx. 91-96 °C) on top.
3. Leave to infuse for about 3 minutes and then stir.
4. Slowly press the plunger down to separate the coffee grounds.

As no paper filter is used with this method, the natural coffee oils are retained, which makes the taste full and intense.

Cold brew is the ideal coffee method for anyone who doesn't want to miss out on their perfect coffee, even on hot days. With its smooth, refreshing taste and low acidity, it is a particularly digestible alternative to hot brewed coffee. Cold brew also has the longest brewing time of all methods - it brews for between 12 and 24 hours, which gives it an exceptionally fine aroma.

Legend has it that this technique was invented by a Dutch traveler in Asia when he was looking for a way to prepare coffee without hot water. Today, cold brew is popular all over the world - not least because it can be enjoyed in so many ways: on its own, on ice, with milk or even as a base for creative cocktails.

Preparation:

1. Place 100 grams of coarsely ground coffee in a container.
2. Fill with 1 liter of cold water and leave to infuse in the fridge for 12-24 hours.
3. Then strain through a filter and enjoy.

Cold brew contains less acid and bitter substances, but more caffeine. Anyone looking for a refreshing, smooth coffee will love this method.

The Chemex was invented in 1940 by German chemist Peter J. Schlumbohm and today is not only one of the finest filter coffee methods, but also a real design statement. Its elegant, glass shape with the characteristic wooden sleeve makes it an eye-catcher in any kitchen. No wonder it has even been on display at the Museum of Modern Art in New York since 1958.

But the Chemex is not only visually impressive - it also stands for a particularly clear and pure taste. Thanks to the special, extra-thick paper filters, oils and fine particles are retained more than with other hand filter methods, resulting in a particularly smooth, harmonious cup of coffee. Preparation may take a little longer, but the effort is worth it: anyone who loves perfect coffee will appreciate the Chemex. A tip: As the coffee is brewed a little more slowly due to the smooth inside of the Chemex, a slightly coarser medium grind is recommended for optimum results.

Preparation:

1. Insert special Chemex paper filter and rinse.
2. Pour in 60 grams of coffee with a medium grind.
3. Pour in hot water in a circular motion.
4. The coffee flows slowly through the thick paper filter, giving it a particularly fine taste.

Thanks to the thicker filter, more coffee oils are filtered out, making the coffee taste softer and less bitter.