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.
- 35g fresh coffee
- Soft, clean water
- Scales and timer
We recommend using a ratio of 70g of coffee per litre of water. In the below example we’ll be using 35g of coffee to 500g of water.
- 1. Grind your coffee on a medium setting, similar to granulated sugar.
- 2. Add your coffee to the cafetiere and sit on top of your scales.
- 3. Tare the scales. Start a timer and pour 500g of water.
- 4. Use the spoon to stir three times. The aim here is to ensure no grounds are left dry.
- 5. At 4:00, use the spoon to break the ‘crust’ that has formed at the top of the brew.
- 6. Use the spoon to scoop away any remaining sediment at the top of the brew 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.
- 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. 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.