FrielingDouble-Walled Stainless-Steel French Press Coffee Maker, Polished, 23 Ounces

What follows is a long-winded review, read this around bedtime if you are having trouble falling asleep! ;-) For those seeking the Reader's Digest version - overall, I think the Freiling French Press, though expensive, is the best French Press money can buy. I have tried offerings from 4-5 other French Press makers, including Espro and Bodum, and the Freiling IMHO has the highest quality build, has the best heat retention capability during the brew cycle, and will be the most durable long term due to its 100% 18/10 stainless construction - no plastic parts here!!. It is one of the very few 100% stainless French Presses you can find - plus it also a very attractive vessel to boot! I actually leave it out on my counter due to its good looks!! There are many good reasons why the Freiling French Press are the best sellers, and why reviews here on Amazon are so plentiful and positive. Amongst those reasons are quality, reliability, consistency and durability.Do realize however, that just because you spend the money and buy a Freiling will NOT guarantee you will automatically start making great coffee - as with any French Press the method is more important than the tool! You must pay attention to ALL of the variables involved in correct coffee extraction procedures - if you want the best coffee possible with a French Press, it is all about the process - assuring correct brew temperature, you use freshly ground beans, you are using an adequate grinder that grinds to consistent texture, and more!! Below I offer some tips to assuring a great cup of coffee with the Freiling, those may help in your pursuit of the perfect cup!!Just as important - do realize that the Freiling is a BREWING vessel ;-) and not a STORAGE carafe. You will see in the reviews that some complain the Freiling does not keep their coffee "hot" for hours - the coffee should only stay in the Freiling for around four minutes to brew, you will need a nice storage carafe to keep it hot thereafter!! Those that keep the coffee in the press with the grounds after the four minute mark are destroying the taste. Moreover, even if you transfer the coffee out, and remove the grounds and then use the Freiling as your storage vessel - you would be much better served purchasing a separate carafe to store the coffee when done. The Freiling is NOT an ideal storage carafe. (For example - I use a Zojirushi glass lined carafe for my needs).***End of Reader's Digest version - now on to the details!!Here is what I like about the Freiling Press:- Double Wall carafe construction - this is both ideal and necessary for the ever-so critical heat retention during your preheating and steeping phases. The method I employ can hold brew temps between 195 and 204 throughout the entire steeping / brewing phase, and I could never accomplish that with other presses made of glass, plastic, etc. Some have claimed that the Freiling is vacuum sealed in addition, but it is not - it is double walled and that is it. *** Note - I typically keep my brew temps around 200-202 degrees - please Google "SCAA recommended coffee brewing temperatures" for some background on correct temps to brew / extract coffee**- 100% 18/10 stainless - beautifully finished, but it is more than just good looks - the thick stainless assures the press will last for a long time and it will aid in heat retention already mentioned. It is durable and virtually indestructible if used with any modicum of care and not dropped daily on the tile! My 33oz Freiling is 3 years old, and it operates like the day I bought it. Plus, it still looks good also - other than a couple of minor scratches to the polished stainless exterior.- Top / Plunger assembly comes apart for thorough cleaning. You get a sense of the attention to detail and the cost it takes to make a Freiling press when you disassemble the constituent parts that make up the top / plunger. It wreaks of quality through and through... the fact it can be disassembled, and remains 100% stainless is no small feat, and a testament to the quality - and why it costs so much. Consider what it takes to be able to deliver this assembly - and why competing press makers don't!- Double walled top / lid - I already mentioned the double walled carafe - but the fact the lid is ALSO double walled construction is worth calling out- again, the competitors don't even approach this and even make their tops / lids out of PLASTIC says it all.- They are darned nice to look at! Let's face it - they are an attractive vessel.Here is what I don't like about the Freiling:- Price - this one is more of a whine ;-) and not anything wrong with the product, but hey, I can still not like it! Bottom line is I would still buy it again.. To make it less painful, I got this 44oz version for $98 here on Amazon - it was in my cart for over a year in the $125 range, and when I saw the price drop temporarily I jumped on it!- The top on my 33oz version had a weld seam failure around the hole where the plunger is inserted - causing the top to fill with water that I could not get back out. HOWEVER, Freiling sent me a new top when I asked with no hassle... it was a "one-off" problem and don't expect it to happen on my other Freilings.- I can't think of anything of substance I DON'T like about the Freiling - if you learn how to use it, perfect your method then this is the top of the heap when it comes to French Press. It is the best tool for the Press job IMHO.I have owned the 33 oz Freiling Stainless Press for a few years and have used it almost daily to make my morning coffee (except for the once a week I use my Technivorm drip brewer). Therefore, I do have experience with Freiling's presses, and understand how to best utilize them to squeeze out the optimal cup of coffee.Some pointers / things to think about as you pursue the "perfect" cup of coffee:- Make sure and pre-heat your Press and storage carafe in advance - don't put your coffee / boiling water into a cold French Press; and don't put your finished product in a cold storage carafe!!! (google it, this affects the taste). At a minimum, use hot tap water to pre-heat, which usually gets to 130-140 degrees. Personally, I use boiling water to pre-heat - you can boil it on the stove, or perhaps use something like a Zojirushi hot water kettle / boiler that is ready in advance when you wake!- Use fresh beans, and grind the beans right before use. Coffee beans are best within two weeks of roasting, and most store bought beans can be MANY weeks old by the time you buy them. If you can find a local source for your beans that are fresh, do it. You will notice a marked improvement in your finished product.- Buy a decent quality grinder. The $20 blade grinders are just not good enough for French Press - it needs a consistent, coarse grind. At a minimum, I recommend a Capresso Infinity for around $70, then use the "Coarse" settings, dialing it in to where you eliminate 95% of the sludge in your cup. I use an Orphan Espresso LIDO hand grinder ($150), and alternate that with a Capresso Infinity. You can also get a Baratza Virtuoso if you want to spend more! The grind is CRITICAL - it needs to be the correct coarseness - but more importantly needs to be CONSISTENT. Consistency is the main challenge for most cheap grinders on the market.- Assure your steeping / brewing temperatures are in the 195-204 degree range. This is not my own recommendation, this is the "proven" range for the best coffee extraction. Invest in something like a Thermapen, or a cheaper temperature probe, that allows you to test the water temperature while steeping. Another critical step to success. For my brewing, I stay in the 200-202 range typically during the four minute brew cycle. *** Note - please Google "SCAA recommended coffee brewing temperatures" for some background on correct temps to brew / extract coffee**- Depress the plunger SLOWLY when it is time, doing it too fast will cause sediment. Also, if the plunger seems to get "stuck", lift it ever so slightly, then depress again!- Fill the water level BELOW the spout depression / line in the carafe when filling for brewing / steeping. This will help guarantee less grounds in your finished product.To summarize - now that you have spent the $$ on a top of the line French Press, consider getting a good grinder that can consistently grind on a coarse setting without a lot of "fines" in the grind; considerr purchasing a good temperature probe (like a Thermapen to check your temperatures of different components throughout the process to find what needs tweaking; consider getting fresh coffee beans. This will give you an even better cup in the end... also, search the web for you tube videos, etc on different processes, find out what works best for you. Once you experience a "perfectly" executed cup of press coffee, you will be hooked!! ;-)Thanks for reading, and best of luck in your choice!

What follows is a long-winded review, read this around bedtime if you are having trouble falling asleep! ;-) For those seeking the Reader's Digest version - overall, I think the Freiling French Press, though expensive, is the best French Press money can buy. I have tried offerings from 4-5 other French Press makers, including Espro and Bodum, and the Freiling IMHO has the highest quality build, has the best heat retention capability during the brew cycle, and will be the most durable long term due to its 100% 18/10 stainless construction - no plastic parts here!!. It is one of the very few 100% stainless French Presses you can find - plus it also a very attractive vessel to boot! I actually leave it out on my counter due to its good looks!! There are many good reasons why the Freiling French Press are the best sellers, and why reviews here on Amazon are so plentiful and positive. Amongst those reasons are quality, reliability, consistency and durability.Do realize however, that just because you spend the money and buy a Freiling will NOT guarantee you will automatically start making great coffee - as with any French Press the method is more important than the tool! You must pay attention to ALL of the variables involved in correct coffee extraction procedures - if you want the best coffee possible with a French Press, it is all about the process - assuring correct brew temperature, you use freshly ground beans, you are using an adequate grinder that grinds to consistent texture, and more!! Below I offer some tips to assuring a great cup of coffee with the Freiling, those may help in your pursuit of the perfect cup!!Just as important - do realize that the Freiling is a BREWING vessel ;-) and not a STORAGE carafe. You will see in the reviews that some complain the Freiling does not keep their coffee "hot" for hours - the coffee should only stay in the Freiling for around four minutes to brew, you will need a nice storage carafe to keep it hot thereafter!! Those that keep the coffee in the press with the grounds after the four minute mark are destroying the taste. Moreover, even if you transfer the coffee out, and remove the grounds and then use the Freiling as your storage vessel - you would be much better served purchasing a separate carafe to store the coffee when done. The Freiling is NOT an ideal storage carafe. (For example - I use a Zojirushi glass lined carafe for my needs).***End of Reader's Digest version - now on to the details!!Here is what I like about the Freiling Press:- Double Wall carafe construction - this is both ideal and necessary for the ever-so critical heat retention during your preheating and steeping phases. The method I employ can hold brew temps between 195 and 204 throughout the entire steeping / brewing phase, and I could never accomplish that with other presses made of glass, plastic, etc. Some have claimed that the Freiling is vacuum sealed in addition, but it is not - it is double walled and that is it. *** Note - I typically keep my brew temps around 200-202 degrees - please Google "SCAA recommended coffee brewing temperatures" for some background on correct temps to brew / extract coffee**- 100% 18/10 stainless - beautifully finished, but it is more than just good looks - the thick stainless assures the press will last for a long time and it will aid in heat retention already mentioned. It is durable and virtually indestructible if used with any modicum of care and not dropped daily on the tile! My 33oz Freiling is 3 years old, and it operates like the day I bought it. Plus, it still looks good also - other than a couple of minor scratches to the polished stainless exterior.- Top / Plunger assembly comes apart for thorough cleaning. You get a sense of the attention to detail and the cost it takes to make a Freiling press when you disassemble the constituent parts that make up the top / plunger. It wreaks of quality through and through... the fact it can be disassembled, and remains 100% stainless is no small feat, and a testament to the quality - and why it costs so much. Consider what it takes to be able to deliver this assembly - and why competing press makers don't!- Double walled top / lid - I already mentioned the double walled carafe - but the fact the lid is ALSO double walled construction is worth calling out- again, the competitors don't even approach this and even make their tops / lids out of PLASTIC says it all.- They are darned nice to look at! Let's face it - they are an attractive vessel.Here is what I don't like about the Freiling:- Price - this one is more of a whine ;-) and not anything wrong with the product, but hey, I can still not like it! Bottom line is I would still buy it again.. To make it less painful, I got this 44oz version for $98 here on Amazon - it was in my cart for over a year in the $125 range, and when I saw the price drop temporarily I jumped on it!- The top on my 33oz version had a weld seam failure around the hole where the plunger is inserted - causing the top to fill with water that I could not get back out. HOWEVER, Freiling sent me a new top when I asked with no hassle... it was a "one-off" problem and don't expect it to happen on my other Freilings.- I can't think of anything of substance I DON'T like about the Freiling - if you learn how to use it, perfect your method then this is the top of the heap when it comes to French Press. It is the best tool for the Press job IMHO.In addition to this 44oz Freiling Stainless Press, I have owned the 33 oz Freiling Stainless Press for a few years and have used it almost daily to make my morning coffee (except for the once a week I use my Technivorm drip brewer). Therefore, I do have experience with Freiling's presses, and understand how to best utilize them to squeeze out the optimal cup of coffee. So, why did I buy the 44oz Freiling when I already own the 33oz? For one, that extra cup on some days makes a difference ;-) and second I think the Freilings are cool, have grown attached to them and see absolutely nothing wrong with owning two different sizes!! Lol. So there it is...Finally, some pointers / things to think about as you pursue the "perfect" cup of coffee:- Make sure and pre-heat your Press and storage carafe in advance - don't put your coffee / boiling water into a cold French Press; and don't put your finished product in a cold storage carafe!!! (google it, this affects the taste). At a minimum, use hot tap water to pre-heat, which usually gets to 130-140 degrees. Personally, I use boiling water to pre-heat - you can boil it on the stove, or perhaps use something like a Zojirushi hot water kettle / boiler that is ready in advance when you wake!- Use fresh beans, and grind the beans right before use. Coffee beans are best within two weeks of roasting, and most store bought beans can be MANY weeks old by the time you buy them. If you can find a local source for your beans that are fresh, do it. You will notice a marked improvement in your finished product.- Buy a decent quality grinder. The $20 blade grinders are just not good enough for French Press - it needs a consistent, coarse grind. At a minimum, I recommend a Capresso Infinity for around $70, then use the "Coarse" settings, dialing it in to where you eliminate 95% of the sludge in your cup. I use an Orphan Espresso LIDO hand grinder ($150), and alternate that with a Capresso Infinity. You can also get a Baratza Virtuoso if you want to spend more! The grind is CRITICAL - it needs to be the correct coarseness - but more importantly needs to be CONSISTENT. Consistency is the main challenge for most cheap grinders on the market.- Assure your steeping / brewing temperatures are in the 195-204 degree range. This is not my own recommendation, this is the "proven" range for the best coffee extraction. Invest in something like a Thermapen, or a cheaper temperature probe, that allows you to test the water temperature while steeping. Another critical step to success. For my brewing, I stay in the 200-202 range typically during the four minute brew cycle. *** Note - please Google "SCAA recommended coffee brewing temperatures" for some background on correct temps to brew / extract coffee**- Depress the plunger SLOWLY when it is time, doing it too fast will cause sediment. Also, if the plunger seems to get "stuck", lift it ever so slightly, then depress again!- Fill the water level BELOW the spout depression / line in the carafe when filling for brewing / steeping. This will help guarantee less grounds in your finished product.To summarize - now that you have spent the $$ on a top of the line French Press, consider getting a good grinder that can consistently grind on a coarse setting without a lot of "fines" in the grind; considerr purchasing a good temperature probe (like a Thermapen to check your temperatures of different components throughout the process to find what needs tweaking; consider getting fresh coffee beans. This will give you an even better cup in the end... also, search the web for you tube videos, etc on different processes, find out what works best for you. Once you experience a "perfectly" executed cup of press coffee, you will be hooked!! ;-)Thanks for reading, and best of luck in your choice!

cumple con lo mencionado, y llego en dia indicado

Me gusta el acabado pulido que tiene, el doble fondo no evita que el exterior se caliente, si llenas el recipiente hasta el volumen máximo que se supone que tiene se derrama al poner los filtros, debes colocarlo con mucho cuidado y muy despacio, el material es de alta calidad pero los filtros no detienen el café más fino.

Even holding the lid tightly, it still spills when you pourAnd that my friends, is annoying :)

Beautiful craftsmanship. Keeps coffee warm. Easy to clean.

Excelente opción si te has cansado de romper los contenedores de vidrio de otras prensas francesas. Está es la segunda prensa que compro de esta marca y ambas tienen una excelente calidad. La primera que compré es más grande, y después de un año de uso casi diario, está como nueva. Vale la pena pagar más por este tipo de prensa de acero de oxidable puesto que resiste bastante. Mientras no se llene de más el contenedor, la malla del émbolo no dejará pasar prácticamente resto alguno de café.