The Cafetiere is a brilliant and simple way to make a delicious filter coffee, with minimal fuss or precision you can brew a balanced and full bodied cup for up to 12 people. 
The general consensus is to grind coarse for this method, however due to the inefficient extraction compared to a v60, I find that grinding on a normal drip filter setting ensures you get more sweetness and clarity.  
All coffees will taste great through a Cafetiere, what you may lose in complexity you will make up for in body. 

Equipment:

  • Cafetiere
  • Mug
  • Coffee ground for drip filter. 
  • Hot filtered water just off the boil. 
  • Scales 
  • Timer
  • 2 Spoons 

 

Method: 

20g coffee > 300ml water > 4:00-5:00 total brew time. 

1. Pre-heat your Cafetiere with boiling water, leave for 1 minute and dump the water. This will keep your brewing temperature stable allowing for a much more even extraction. 

2. Place the Cafetiere on the scales, zero the scales and put 20g of coffee in, then zero the scales again. 

3. Start timer. 

4. Pour 300ml of water just off the boil directly onto the grounds. Stir and ensure all grounds are wet. 

5. At 4 minutes, stir the crust to release any grounds from the surface. 

6. Using a tablespoon, skim the crema off of the surface. Crema is a combination of the natural fat/oil from the bean and co2 that is being released. By skimming from the top we remove unpleasant bitterness, leaving us with a clean cup. 

7. At 4:30, plunge and serve.  

If your brew  tastes bitter, coarsen your grind. If your brew  tastes weak and sour, fine your grind. 
If you want more body, up your coffee dose and adjust grind to taste.