The Impeccable Cafetière
Coffee Plunger, FrenchPress, Cafetière - the humble little contraption is loved for its simplicity and the clear, untouched and honest coffees it creates. But whether your cafetière is a permanent fixture or just brought out for the occasional brew, here’s a guide to make sure your getting the most out of your ground coffee
A medium-coarse grind is optimum for cafetiere. A good way to test is when you plunge the coffee - if you struggle to push down, the coffee is too fine; and if there’s hardly any resistance, it’s too coarse.
Ideally, a ratio of 1:10 - 1:12 of coffee to water, depending on how strong you’re looking to make your cafetière. Another way of looking at this is between 10-12 tbsp of coffee per 1 litre of water, or around 1.5 tbsp per coffee cup.
It’s best to leave your cafetière for around 4 mins before plunging - if you’re using a strong & intense coffee do not exceed this; however, if you have a single origin or 100% Arabica coffee you can afford to leave them to steep for a minute or two longer (up to 6mins), if you like your coffee a bit punchier and richer.
Preheat the plunger & vessel with hot water
Weigh out your dosage & add the ground coffee to the plunger. Tap the plunger to make sure you have a nice even bed of grounds.
Start your timer and pour in the required amount of water depending on your coffee dose. Ensure that all the grinds are saturated and stir the brew back and forth 5 times. Then place the top chamber on top without plunging.
Let your coffee steep for 4-6 minutes, depending on your desired strength & coffee. Once the time is up, stir the crust and scoop off the foam. Doing this before you plunge will help reduce 'sludge' and give a cleaner tasting cup.
Plunge & decant your coffee immediately - including any coffee left over in the cafetière itself.