Cafetière Brew Guide
The cafetière is a classic brewer which, due to its lack of paper filter, allows for a rich, heavy cup. Versatile and consistent, the cafetière is a great choice for all types of coffee.
We recommend using a ratio of 60-65g of coffee per litre of water. In the below example we’ll be using 50g of coffee to 800ml of water.
- 1. Weigh out your coffee. We recommend a brew ratio of 60-65 grams per litre of water. In the example here we are using 50g of coffee to 800ml of water.
- 2. Set grinder to a medium setting. The coarseness should be similar to granulated sugar.
- 3. Add fresh water to the kettle and boil.
- 4. Place the Cafetiere on the scales. Add the coffee to the Cafetiere. Remember to reset the scales to zero.
- 5. Start a timer and slowly pour 800g of water evenly covering the coffee. The aim here is to ensure no grounds are left dry. Then wait to allow the coffee to brew for 4:00 minutes.
- 6. At 4:00, use a spoon to break the 'crust' that has formed at the top of the brew and scoop away any remaining sediment and discard.
- 7. The longer you are willing to wait, the cleaner the coffee will be, as coffee grounds continue to sink to the bottom of the cafetiere. When you're ready to drink, lower the plunger to the surface of the brew and pour. Avoid plunging as this will mix the settled grounds back in and result in a silty cup.
- 8. When you’re ready to drink, lower the plunger to the surface of the brew and decant. (Avoid plunging as this will mix the settled grounds back in and result in a silty cup).
- 9. Pour and enjoy.
If your coffee tastes slightly sour or weak, try grinding finer next time. If your coffee tastes slightly bitter or too strong, try grinding coarser next time.