Last Updated: 6th July 2021
Cafetiere, or french press, coffee makers are a great way to make coffee as the brew they produce is rich and full bodied. They are simple to use and are fairly easy to clean afterwards.
Many coffee lovers swear that cafetieres are the best coffee makers, as they let the coffee do the talking. All the delicate flavours in the oils are preserved, allowing the individual character of the coffee to speak.
Some people are put off coffee made in a cafetiere as it contains sediment. However, some sediment is desirable for some as it adds texture and mouthfeel to the cup.
Follow this general guide when trying to prepare your cafetiere coffee. For more than 3 cups, increase water by 250ml and coffee by 15g each time.
Fill the kettle with enough freshly drawn water to fill the cafetiere twice over and bring to the boil.
Tip – If you don’t like the taste of your tap water, it’s worth investing in a water filter such as a Britta jug. This is also important if you live in a hard water area, as hard water contains alkalines which can neutralise the acids that give coffee its bright and subtle flavours.
Read about why water is an important factor in coffee here.
If you’re grinding your own coffee, grind it whilst waiting for the kettle to boil. The coffee should be ground very coarse (like sea salt) with the largest particles approximately 3-4mm in length. If you buy your coffee pre-ground and it’s not very coarse, reduce the infusion time (see Step 7).
Follow our guide on how much coffee to use above.
To help you calculate exactly how much coffee to use, try our Coffee Calculator.
Tip – If you don’t have a set of digital scales, as a general rule of thumb: a tablespoon holds approximately 5g of coffee and a coffee scoop (which is often supplied with a cafetiere) holds 7g.
Once the kettle has boiled, fill the cafetiere with boiling water and insert plunger.
Tip – It’s important to pre-heat your cafetiere before brewing. A cold cafetiere will lose up to 10°C within the first minute of brewing, which will result in an uneven extraction.
After pre-heating your cafetiere for 1 minute, discard the water and give it a quick wipe. Now add the ground coffee.
The remaining water in your kettle should now have cooled sufficiently to brew coffee. With the spout of the kettle positioned just above the cafetiere, slowly pour water into it. Fill it to 1cm below the bottom of the spout and start the timer.
By pouring from a low height you’re reducing the amount of agitation caused when the water hits the coffee grounds. It’s difficult to control this form of agitation, so it’s far better to minimise its affect and rely on more consistent methods of agitation such as stirring. Whilst elaborate pours from great heights may look spectacular, they impact on the grounds differently every time, giving inconsistent results to your brew.
Tip – Never use boiling water to brew coffee as it will destroy the delicate aromatic flavours and heighten bitter and sour ones. Instead you should brew coffee using water between 90-95°C.
Give the coffee solution two gentle stirs to insure the grounds are evenly wet. Now replace the plunger, bringing it to rest just above the solution.
Leave the coffee solution to infuse for 4 minutes. Then, using little more than the weight of your hand, press the plunger down.
Serve the coffee immediately. Don’t leave it in the cafetiere as it will continue to slowly extract.
If you’re not going to drink the coffee straight away, transfer the solution from the cafetiere into an insulated flask.
The above method may need some fine-tuning to find the ‘sweet spot’ and achieve a truly tasty cup of coffee.
If your answer is ‘NO’ to any of the above questions you should experiment with the method by making some adjustments.
If your coffee tastes sour or lacks sweetness try one of the following:
If your coffee tastes bitter or lacks fruitiness try one of the following:
Tip – Only alter one variable at a time otherwise you won’t know which one has had a positive effect (if any).
If you find the coffee too strong, rather than reducing the ratio of coffee to water, you should brew less coffee and then simply top it up with hot water after you’ve finished brewing.
As soon as possible after use, the grounds should be removed from the cafetiere and all parts should be rinsed under hot water. Then, once convenient, the cafetiere should be washed in soapy water, or if safe, in the dishwasher.
Every week the filter (i.e. the two metal discs and mesh filter) should be dismantled and soaked overnight in very hot water to remove any build up of oils.