A cafetiere or French Press is one of the easiest ways to brew coffee and because of that it is my personal favourite for making the first cup of the day; simplicity is important when you’ve just woken up and are still bleary eyed.
As well as being simple, this method also produces really tasty coffee. All of the oils are left in the coffee which means you get all of the flavour and goodness.
Here’s how we make a delicious cafetiere coffee:
- Freshly boil the right amount of water for how much coffee you’re going to make (save energy, don’t boil more than you need!)
- Weigh out 45g of coffee beans per litre of water (15g per 250ml which is about 1 cup’s worth)
- Freshly grind the coffee beans to a coarse grind, it should look a bit like sea salt in courseness. Too fine and more will be able to get through the mesh filter so you’ll end up with more grinds in your finished drink
- Add the grinds to the cafetiere and pour over the freshly boiled water
- Wait 30 seconds and then stir the coffee to avoid an under-active brew (you don’t want all of the grinds sitting at the top of the water for the whole time)
- Leave to brew for at least 3 minutes and up to 8 if you want all of the goodness out of the brew
- Plunge gently
- Pour and enjoy
Coffee beans which best suit cafetiere brewing
Cafetieres are really versatile and get the best out of most coffee beans but especially those which are naturally rich and full-bodied which is emphasised by the french press. Here are some of our favourites
Alemayehu – Rocko Mountain Reserve, Ethiopia
Jasmine, pineapple, mango, hibiscus. Incredibly floral and complex with a juicy kiwi-like acidity.
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Francis Arturo Romero, Honduras
Plum and cherry, orange, dark chocolate, with a rich fudge body.
Blood orange, brown sugar, cocoa.