Coffeemaker

While there are many different types of coffeemakers, the two most common brewing principles use gravity or pressure to move hot water through coffee grounds.

Cold water is poured into a separate chamber, which is then boiled and directed into the funnel and allowed to drip through the grounds under gravity.

On 27 August 1930, Inez H. Peirce of Chicago, Illinois, filed her patent for the first vacuum coffee maker that truly automated the vacuum brewing process, while eliminating the need for a stovetop burner or liquid fuels.

[2] Because the coffee grounds remain in direct contact with the brewing water and the grounds are filtered from the water via a mesh instead of a paper filter, coffee brewed with the cafetiere captures more of the coffee's flavour and essential oils, which would become trapped in a traditional drip brew machine's paper filters.

If the used grounds remain in the drink after brewing, French pressed coffee left to stand can become "bitter", though this is an effect that many users of cafetiere consider beneficial.