How to make the perfect cafetiere coffee

How to make the perfect cafetiere coffee

Coffee is the staple drink of any self-respecting workforce. So why serve boring, tasteless coffee when you could be serving extraordinary coffee? (Updated 6th June 2021)

We all have different tastes and preferences when it comes to coffee. There are so many types and brands to try. For many, coffee is the drink of choice and the perfect way to start a day. While instant coffee may still be one of the most widely sold types of coffee, for the discerning palette, something a little more cultured is preferred. Before we look at how to make the perfect cafetière coffee, we look at its origin and where it came from:

What is a Cafetière?

A French press, which is also known as a cafetière (shortened from cafetière à piston), press pot, coffee press, or coffee plunger, is a device used for brewing coffee. In terms of origin and where it came from, the Italians and French will both lay claim to it but it is thought that cafetières appeared in France in the mid 19th century.

The legend actually goes that it was discovered when a French man forgot to add his coffee before he poured the boiling water, adding it after, at which point the grounds rose to the top. He cleverly found a metal screen and plunged it to the bottom of his coffee pot.

Making the Perfect Cafetière Coffee

If you want to make the perfect cafetière coffee, you need to do it right. It’s not just a case of popping a couple of scoops of coffee, pouring in the water and plunging. You need to consider the following:

Step 1 - Pre-warm the Cafetiere

Warming the cafetière before you start will help you to keep your freshly brewed coffee warm until you are ready to serve it.

Step 2 – How Many Are You Serving?

Measure the freshly ground coffee at a ratio of 15g of coffee to 250ml of water. If you are making cafetière coffee for the office, rather than just yourself, this is the recommended ratio. Of course, if you are just making it for yourself and prefer it stronger/weaker, adjust the amount of ground coffee accordingly. This is just an approximation, it really depends on the origins of your ground coffee and how strong it is.

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Step 3 – Add Hot Water

Wait – before you pour it straight from the kettle, wait a while. The water for coffee will be just right at 97 (OK so not everyone has a thermometer handy). Just wait a little and don’t pour while it is still boiling.

Step 4 – Let it Brew

If you are in a rush and pour the coffee straight away, it’s not going to have chance to brew and you won’t get the full potential or that delicious tasting coffee you are waiting for. Instead, let it sit for about 3-4 minutes before you plunge. Just enough time for the water to soak up the freshly ground coffee.

Step 4 – Stir

Tempting as it is to use a metal spoon to stir the coffee, stirring a glass cafetière with a metal spoon is not a good idea (it conducts heat). Choose a wooden spoon instead for the best results.

Step 6 – Scoop Off ‘The Crust’

Use a spoon to scoop any grounds, known as the crust, from the top of the coffee. This will reduce the sediment that will ultimately end up in your coffee otherwise.

Step 7 – Plunge

That satisfying feeling of pressing the plunger to the bottom of the cafetière is next and the last step before you serve your coffee.

Step 8 – Serve

Pour and enjoy the rich smooth taste after conquering how to make the perfect cafetière coffee. Be careful though – make it too well and you will become the nominated office coffee maker.

Getting Acquainted with Cafetière Coffee

Maybe you haven’t tried cafetière coffee yet but are tempted after reading this. Why don’t you check out our fabulous range of cafetières, along with our sustainable coffee brand, Cool Earth. If you want to introduce great coffee into the workplace, you can download our brochure and pop it on your bosses desk! If you are the boss, what are you waiting for? You can even book a coffee tasting session in your office or workplace, alternatively check out some of our cafeiere grind coffee by clicking here.

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