In this double-Weis 18035 Press filter jug made of stainless steel they burn themselves even after pouring hot water not so easy fingers. In a French press pot remains between the depressed metal filter and the can bottom a space for the coffee powder, which should contain only coffee and no water when properly filling after Pressing the stamp that still inundate when pouring the coffee finer coffee particles in the cup and may adversely affect the taste of the coffee through this prolonged extraction. Therefore, I chose this smallest size (350 ml), with which I can also make a strong extract if needed, I then dilute with hot water, because the exact second extraction, depending on individual preference is just the special advantage of the preparation of the press filter jug. As a reward you get for a full flavor with winey to very few bitter proportions depending on brewing time and grinding degree of the coffee. After completion of the coffee should therefore be completely drained from the pot into the cup (s) and prefer aufgebüht fresh for a second cup, because rinsing the pot and the stamp for the next round is done easily and quickly. Only when I prepare the pot for the next day, I bolt from the hand tightened threaded sleeve at the lower end of the punch to clean the filter screen between the coil plate and cross plate of residues of ground coffee, which is very easy going with my pot. This ensures that the next time you use the pot no old coffee grounds from the previous day affects the taste.
