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.

You'll Need

  • 35g fresh coffee
  • Soft, clean water
  • Cafetiere
  • Grinder
  • Scales and timer

Brewing ratio

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. 1. Grind your coffee on a medium setting, similar to granulated sugar.
  2. 2. Add your coffee to the cafetiere and sit on top of your scales.
  3. 3. Tare the scales. Start a timer and pour 500g of water.
  4. 4. Use the spoon to stir three times. The aim here is to ensure no grounds are left dry.
  5. 5. At 4:00, use the spoon to break the ‘crust’ that has formed at the top of the brew.
  6. 6. Use the spoon to scoop away any remaining sediment at the top of the brew and discard.
  7. 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. 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. 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.