It’s delicious, invigorating and even good for you — but are you brewing it right? Make the perfect pot of coffee with this straightforward guide to your cafetière.
Why opt for cafetière coffee?
Coffee brewed in a cafetière is infused, like tea, rather than being forced through under high pressure as espressos are. This means the flavours tend to be slightly milder and evenly balanced than in espresso-based coffees. It also means the coffee needs to be more coarsely ground.
The perfect pot
- Pre-warm the cafetière with hot water.
- Boil the kettle, then allow to sit for 2-3 minutes so the water is just off the boil.
- Use the scoop provided (or a heaped dessert spoon) to measure out one scoop per cup (or two scoops per mug). Don’t be afraid to experiment to suit your taste, as you may like it a little weaker or stronger.
- Slowly pour the hot — but not boiling — water over the grounds. Pour slowly, and be sure to wet all the grounds.
- Leave to stand for 3-4 minutes.
- Stir the coffee for 10 seconds.
- Push the plunger down slowly. If you come up against resistance, gently lift plunger slightly then continue to push down.
- Leave to stand for a few seconds, then pour and enjoy immediately.
Top Tip: The freshness of the coffee is important; if possible, we recommend buying whole beans and grinding them freshly for each pot of coffee. A burr grinder is the best bet, as this will keep the ground beans coarse enough that they don’t pass through the mesh.
Fun fact: The cafetière is also known as a French press, cafetière à piston, press pot, coffee press or coffee plunger.
Now that you’ve mastered the art of the cafetière, why not use your newfound skills to make the perfect Irish coffee?
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