The stamp pot, also called French Press, has been very popular for a long time. With it you can easily, quickly and easily prepare good coffee. The advantages: you don't need paper filters, the pot is cheap to buy, easy to use and can be cleaned quickly. Sounds like a lot of plus points for the stamp pot!

French Press vs. hand filter

The difference in the preparation of coffee with the stamp pot in contrast to the hand filter: while the hot water runs with the hand filter only through the coffee powder, it is with the stamp pot continuously in contact with the coffee powder. The fats and oils contained in the coffee are not filtered out in the stamp pot, so that the finished coffee tastes more intense and has more body than a filter coffee.

The right beans for the stamping pot

It is best to use coffee beans that are freshly ground just before you need them (medium - coarse grind). This will give you the best result. 

We'll take you step by step through how to operate your home stamping pot and make delicious coffee with it.... How To Stamp Pot!

In 9 steps to the perfect stamp pot coffee

What you need: 

• a stamp jug, capacity 1l
• one scale
• a coffee grinder, either electric or hand
• a watch accurate to the second
• 60g coffee beans e.g. Serpiente, gujira or King Congo
• 1000ml water at 95 degrees + hot water to preheat the pot

Step 1 

Weigh 60g of coffee beans and grind them by hand or with an electric coffee grinder (medium - coarse grind).

Step 2

Heat water in a kettle to 95 degrees. If your kettle doesn't have a temperature gauge, just bring the water to a boil and let it cool for about a minute before using it to brew coffee. This will give you about the 95 degrees you need. 

Step 3

Run a little hot water through your empty stamp pot so that you bring it up to temperature in advance. Your coffee will stay hot longer that way.

Step 4

Now fill 60g of coffee powder into the stamping pot.

Step 5

Set your timer to 4 minutes. Pour about 150ml of water onto the coffee powder and swirl the French Press. Give the powder 30 seconds to "bloom". The coffee grounds will swell during this time, allowing the carbon dioxide they contain to escape. In coffee circles, this process is also called "blooming". Blooming is of course not a must, you can also pour the full load of water directly onto the coffee powder, but your finished coffee will taste fuller and smoother as a result of this little extra step. So just give it a try!

Step 6

After the 30-second blooming phase, quickly pour the remaining water over the coffee powder until you have reached 1000ml.

Step 7 

Stir your coffee once, place the lid on the pot and push it about an inch into the water so that the coffee powder that has settled on the surface can also mix with the water and extract completely.

Step 8

Your coffee should steep for a total of 4 minutes (including the blooming phase). When it is ready, press the coffee powder slowly and evenly with the sieve stamp towards the bottom.

Step 9

Pour out your coffee immediately. Either you have made coffee for several people anyway or you keep it warm in a thermos flask for later use. It is best not to leave the coffee in the plunger jug, as it will continue to extract and over-extract, making the coffee bitter. 

Done! Now just wait until the coffee is at drinking temperature.... enjoy it!