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Best Coffee for French Press
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Product: Views:442Best Coffee for French Press 
Unit price: Negotiable
Delivery date: Since the payment date Days delivery
Valid until: Long-term effective
Last updated: 2018-02-24 01:03

Best coffee for french press
Our company specializes in producing French press. A cylindrical pot with a plunger and built-in filter screen that presses hot water through ground coffee: that's the simple beauty of the French press, method of choice for many the world over, creating an earthy, rich taste in the cup.

1.Product Introduction of the French Press
The french coffee press is made by heat resistant borosilicate glass, resisting high temperature more than 200 degree. Advanced technics makes the products beautiful and practical and durable, strong. Eco-friendly, non-poisonous, all kinds styles.

2. Product Introduction of the French Press

Model NO.:



Coffee Maker&Tea Maker


French Press

Processlng Material:

Coffee Powder&Tea


Stainless Steel + Glass


One PC/Bag/White Box

Main Keyword:

French Press




1~10 Cups


Home Use, Commercial





HS Code:


3.Product Feature And Application of the French Press
The origin of the pressure pot:
Around 1850, a simple brewing apparatus originated from France was made up of heat resistant glass bottles (or transparent plastic) and metal strainers with pressure rods. At first, many were used as Black Tea for brewing, so it is also called tea.
The principle of using the pot to cook coffee is to release the essence of coffee by soaking in a soaking way with the water and coffee powder in full contact with the soaking method.
Applicable coffee: coffee powder with a strong taste.

4. Production Details of the French Press

5. Introduction of factory production and packaging

6.French Press Usage method

7. A French press works best with coffee of a coarser grind than does a drip brew coffee filter, about the consistency of kosher salt. Finer grounds, when immersed in water, have lower permeability, requiring an excessive amount of force to be applied by hand to lower the plunger and are more likely to seep through or around the perimeter of the press filter and into the coffee. Additionally, finer grounds will tend to over-extract and cause the coffee to taste bitter.

It is believed that the optimum time for brewing the coffee is around four minutes, and some consider the coffee spoiled after about 20 minutes. Other approaches, such as cold-brewing, require several hours of contact between the water and the grounds to achieve the desired extraction.

The origin and history of coffee dates back to the 10th century, and possibly earlier with a number of reports and legends surrounding its first use. The native (undomesticated) origin of coffee is thought to have been Ethiopia. The earliest substantiated evidence of either coffee drinking or knowledge of the coffee tree is from the 15th century, in the Sufi monasteries of Yemen. y the 16th century, it had reached the rest of the Middle East, South India (Coorg), Persia, Turkey, Horn of Africa, and northern Africa. Coffee then spread to the Balkans, Italy and to the rest of Europe, to South East Asia and then to America.

The word "coffee" entered the English language in 1582 via the Dutch koffie, borrowed from the Ottoman Turkish kahve, in turn borrowed from the Arabic qahwah(قهوة).

The Arabic word qahwah originally referred to a type of wine, whose etymology is given by Arab lexicographers as deriving from the verb qahā (قها, "to lack hunger") in reference to the drink's reputation as an appetite suppressant. The word qahwah is sometimes alternatively traced to the Arabic quwwa ("power, energy"), or to Kaffa, a medieval kingdom in Ethiopia whence the plant was exported to Arabia. These etymologies for qahwah have all been disputed, however. The name qahwahis not used for the berry or plant (the products of the region), which are known in Arabic as bunn and in Oromo as būn. Semitic had a root qhh "dark color", which became a natural designation for the beverage. According to this analysis, the feminine form qahwah (also meaning "dark in color, dull(ing), dry, sour") was likely chosen to parallel the feminine khamr (خمر, "wine"), and originally meant "the dark one"

Tips for slimming coffee.
1, don't add sugar: if you're not used to the bitter taste of coffee, add a little milk, but don't add sugar, because sugar can interfere with the breakdown of fat.
2, Hot coffee is more effective than iced coffee: hot coffee can help you burn calories faster.
3, shallow the coffee that spends bake is the most effective: the coffee with bake high temperature, although flavour is full-bodied, but less caffeine, is not conducive to lose weight, and the taste is the weak American coffee is more advantageous to lose weight.
4, In addition, black coffee is more diuretic. It also promotes cardiovascular circulation. For women, black coffee also has a cosmetic effect, which is often used to make you glow and glow.