Cafetiere brewing guide
Brew method: Cafetiere/ french press
Grind: Coarse/ sea salt
About the cafetiere/ french press
The cafetiere is a great, affordable, easy, and consistent brewing method and you will find one in just about every home. The cafetiere is an infusion brewer, meaning that the coffee and water will steep together throughout the whole brewing process. This allows the water to pull the oils out of the coffee, as well as allowing micro grinds into the cup which results in a rich body and texture.
Originally created in 1929 the cafetiere has seen various alterations over the years, starting off as a metal or cheesecloth screen that would be attached to a rod and pressed into a pot of coffee. The coffee press was originally patented by italian designer Attilio Calimani, which was then modified and patented by Faliero Bondanini in france in 1958, which is why it is often known as a ‘french press’.
How to use your cafetiere
- Grind your coffee beans, when using a cafetiere you will need a coarse grind, and a ratio of about 1:14.
- Boil a kettle of fresh water.
- Place your cafetiere on your scales and add your coffee grinds.
- Pour a third of the water over the coffee grinds quickly and ensure that all of the coffee is saturated, this will allow your coffee to bloom and will release any gases left over from roasting.
- After 30 seconds add the remaining water and leave to brew for 4 minutes
- While you are waiting for your coffee to brew, take some of the hot water from the kettle and half-fill your mugs, this will heat up your mug and keep your coffee warm for much longer.
- After four minutes coffee will likely float to the top of the top and create a thick layer of coffee grinds. Use a spoon to gently stir the coffee, this should cause the top layer to sink down to the bottom of your cafetiere.
- Take your spoon and remove any remaining foam or coffee grinds from the top of the cafetiere.
- Place the plunger and lid back onto the cafetiere and plunge slowly and evenly
- Don’t forget to remove the water preheating your mugs, serve and enjoy!
- Grind your coffee beans as close to brewing as possible, this will keep your coffee tasting fresh and full of flavour
- As soon as you plunge your coffee, decant all of it into a seperate server. Leaving the coffee in the cafetiere will cause the coffee to taste over-extracted and bitter, and will also leave lots of fines and grittiness in the bottom of your cup.
- If you feel resistance when plunging the cafetiere, your coffee may be ground too fine. If your coffee tastes too weak, or a little sour or salty, your coffee may be ground too coarse. When using a cafetiere you should grind your coffee with a coarseness similar to sea salt.
- When brewing coffee in a cafetiere ensure that your water is not too hot as this will burn the coffee and make your brew taste bitter. Once your kettle has boiled, leave to stand for around a minute to allow your water to cool down to around 96 degrees.
You can purchase a cafetiere on our website here, we also recommend using our Daymer filter blend which is a well balanced, light bodied coffee with a soft acidity, wild berry notes, and subtle herbal aromas throughout.