Ahh, the trusty old cafetière. French for ‘coffee maker’, appropriately enough. Patented by an Italian designer and popular since the 50s. You might have one in the back of your cupboard somewhere (along with that toastie maker you got for Christmas).
Well, time to get it out: it’s simple to use and makes great coffee.
Filter coffee with a heavier body and complex flavour profile
A great place to start brewing coffee at home
WHAT YOU'LL NEED
Cafetière (of course)
Freshly boiled water
Scales (also optional)
DOSE, BREW TIME, ETC.
OVERALL BREW TIME
Medium to coarse - slightly finer than rock salt
Preheat your cafetière by pouring in some boiling water and giving it a swirl.
Discard the water, then put in your coffee.
Pour some just-off boiling water (ideally 92-96 degrees) over the dry coffee and saturate all the grounds.
Let it steep for four minutes, with the plunger cap on, but not pressed down (that’ll stop the heat escaping).
Remove the plunger then stir three times.
Replace the plunger, and carefully plunge at a consistent pace.