Brewing Guide to Cafetieres
Cafetieres are a great way to make coffee as the brew they produce is rich and full bodied. They are simple to use and are fairly easy to clean afterwards.
Many coffee lovers swear by the fact that cafetieres are the best method of coffee maker, as they let the coffee do the talking. All the delicate flavours in the oils are preserved, allowing the individual character of the coffee to speak.
Some people are put off coffee made in a cafetiere as it contains sediment. However, some sediment is desirable as it adds texture and mouthfeel to the cup.
1. Boil Water: Fill the kettle with enough fresh water to fill your cafetiere twice over and bring to the boil.
If you don't like the taste of your tap water it is worth investing in a water filter, such as a Britta jug. This is particularly important if you live in a hard water area, as hard water contains alkalines which can neutralize the acids in coffee that lend it its bright and subtle flavours.
If you're grinding the coffee yourself, now is the time to grind it.
2. Warm Cafetiere: Once the kettle has boiled, fill the cafetiere with boiling water and insert plunger.
Not only will this warm the cafetiere, it will also help remove any residue from the previous brew. It is important to pre-heat the cafetiere as, due to the long infusion time and the fact that you're using hot, rather than boiling, water, you want to ensure that the coffee is still hot enough when it comes to serving it.
3. Add Ground Coffee: After 30 seconds your cafetiere should be hot. Discard the water and give it a quick wipe with a clean cloth. Now add ground coffee.
The coffee should be ground very coarsely, similar in size to large breadcrumbs. Add 5 grams, approximately one tablespoon, for every 3oz (120ml) of water. So for a 3 cup cafetiere you should add 4 tablespoons and for an 8 cup 11 tablespoons. Use our calculator to work out exactly how much ground coffee to use.
If you find this tastes too strong, you'll obtain a better flavour if you dilute your drink with hot water when serving, rather then adding less coffee at this stage.
4. Add Water: After the water in the kettle has cooled for 1:30-3 minutes, pour it over the ground coffee. Fill the cafetiere to just below the spout, about 2-3 cm from the top.
Never use boiling water to make coffee. Boiling water destroys delicate aromatics in coffee and heightens bitter and sour flavours. Instead use water between 90-96°C.
5. Replace Plunger: Give the coffee solution a gentle stir to ensure all the ground coffee is saturated to give an even extraction. Replace the cafetiere lid, allowing the plunger to rest just above the solution (this will help to trap in heat).
6. Infuse for 4 Minutes: Leave the coffee solution to infuse for 4 minutes. Then, using only the weight of your hand, press the plunger down through the solution to the bottom of the cafetiere.
If you are having difficulty sinking the plunger then the coffee may be ground too finely.
7. Serve Immediately: Serve the coffee immediately. Do not leave it in the cafetiere as it will continue to slowly extract even with the plunger down.
If you're not going to drink all the coffee straight away, transfer the liquid from the cafetiere into an insulated flask.
Cafetiere Care
Make sure the cafetiere is thoroughly cleaned and rinsed with hot water after use. The filter (i.e. the two metal discs and mesh screen) should be dismantled on a weekly basis and left to soak overnight in hot water to remove any stubborn stains.
