Cafetiere coffee brew guide

The Cafetiere is a really simple and very popular home brew method. Most people already have one but often pay little attention when using them. The cafetiere method is very similar to coffee cupping (the method we use to professionally assess coffee) and results in a full bodied cup due to the mesh filter. Because the mesh is able to let through very small particles of coffee it is important to use a course grind.

Tips: Always use freshly ground coffee. Try to use coffee that is around 5-21 days from roast. Some coffees will be fine for longer but this is generally the ideal window. Water quality is very important and we recommend freshly filtered water.

Step 1: Warm your cafetiere and plunger with some freshly boiled water.

Step 2: Place the cafetiere on a set of scales and tare. Use 17 grams of coffee per 250 ml (250g of water). This can be adjusted to taste but is a good starting point. It is essential to use a coarse grind for this method to prevent sediment in the cup.

Step 3: Pour water just off the boil over the coffee making sure that it is completely soaked.  Start timing

Step 4: At around 2:30 break the crust with a gentle stir. This will allow the grinds to sink. Skim off any grounds that remain on the surface. Place the plunger on top.

Step 5: At around 3:30 plunge.

Step 6: Pour out all of the coffee but be careful not to agitate the grinds at the bottom. Don't leave any coffee in the cafetiere as it will continue to brew and will soon become very over extracted.

If the coffee ends up too strong and tastes over extracted use a shorter infusion time. If it's weak then let it brew for a bit longer before breaking the crust. Always use a coarse grind and vary the timing to control the strength of the coffee.