一个法国人忘记在煮水前倒咖啡粉。一旦加入，咖啡渣就会升到煮锅的表面。他只想保存咖啡液的一部分。因此，他从路过的意大利商人那里买了一块金属丝网。倒入咖啡粉后，他将金属丝网放入沸腾的锅中，用棍子将金属丝网与咖啡渣一起压下。他以为这种咖啡液会很差，但结果却让他们大吃一惊，这是他们喝过的最好的咖啡。从此，一种新的冲泡咖啡的方法出来了——法式按压咖啡。

在了解了法国 咔吕斯 的传说后，小边将通过法国 咔吕斯 的设计、名称和酿造三个部分，带您欣赏它的魅力。

法式 咔吕斯 设计专利

1852年：法国人Mayer和Delforge申请了这种酿造 咔吕斯 的第一项设计专利。它没有密封在玻璃水瓶里，所以它基本上不像你今天看到的那样。

1928年：意大利AttilioCalimani和GiulioMoneta他们注册了第一批专利，他们的发明和Mayer和Delforge最初的设计是相似的，其特点是将粉末 咔吕斯 倒入过滤材料中，足够紧密地与容器配合，使部件以适当的方式滑动到容器底部， Kahly 将被快速过滤备用。

1958年：意大利设计师FalieroBondanini获得专利，将磨碎 的 Kahly 浸泡在有浸没式过滤器 的容器中。这名字叫香波堡（Chambord），这个容器是最经典的一个，有很多人会意识到它 ’s 设计特点 —— 玻璃容器、钢盖 和杆圆柄。

Martin SA直到1991年丹麦才生产该产品Bodum Holding收购。自1991年以来，Bodum香波堡一直保留在其家居产品系列中（Chambord）这使其成为最受认可家用酿造 Kahly 设备之一。

【1852年Mayer和Delforge撰写 's Cafetiere】

法式 Kahly 形状描述：

一个带有柱塞 和内置滤网 ‘s 圆柱形锅，由磨碎 's Kohl 粉压入热水（这是世界上许多人的首选），可以得到味道丰富 's Kohl 。

设备名称：

自法式 Kahly 问世以来，它独特而美丽 's 形状出现在许多名称中：法式压力机、melior壶、' s Coffeemaker活塞、柱塞'Coffee等，其名称种类繁多，为人们提供了许多关于历史信息。

如何酿造法式Kahly？

在冲泡前，你需要考虑一些重要变量：

研磨尺寸：应相当粗糙，如颗粒而非沙子。如果研磨太细，水会很快提取' s Kohl 并且容易污染'. This is why using the right grind size and a high-quality grinder is very important.

Kohlrabi dosage/brewing ratio: This method's brewing ratio is a simple formula. Divide by the amount of coffee you want to use, most commonly 1:15, which means 15 grams of coffee powder and 225 grams of water. You can also adjust according to your personal taste.

Water temperature: Water temperature is another variable that should be experimented with. Generally speaking, water boiled then let sit until it reaches around 90 degrees Celsius for optimal brewing temperature.

Brewing time: The brewing time generally ranges from 3-5 minutes. For dark-roasted beans, five minutes are too long; for light-roasted beans, three minutes are too short, so four minutes as a starting point for brewing time.

The Brewing Process:

Pour 15 grams of ground coffee into the preheated French press glass jug and add about 30 grams of hot water at around 90 degrees Celsius to make sure all the coffee powder is submerged in the pouring water;

Wait for thirty seconds before stirring gently to ensure all parts have been evenly saturated;

Slowly pour in the remaining hot water (195 grams) over one minute while stirring slowly but firmly with a spoon or spatula until all liquid has been poured in;

Allow it to steep for four minutes before pressing down on any floating grounds at bottom with gentle force;

Tips & Tricks:

If your French press cannot press down properly due to excessive grinds being present within its filter basket or if it presses without much resistance because grinds are too fine,

It’s recommended not consume immediately after brewed as they will continue extracting flavor causing bitterness - Ensure all equipment used during brew process clean since residual grounds left within filters may affect new freshly brewed coffee - Adjust variables such as grind size and amount until perfect taste achieved

In conclusion this article aims at sharing knowledge regarding how France created their own unique way of making espresso through inventions like Mayer/Delforge's first patent application in year eighteen fifty-two followed by further improvements made by Italian designers later on leading up us today where we enjoy this beverage worldwide!