The cafetiere is a suprisingly versatile brew method, and can be easily adjusted depending on how strong you like your coffee!
Below are two recipes for a large (8 cup) cafetiere such as this one from Bodum - one that requires a set of scales and one that doesn't.
- Grind Size: Coarse
- Coffee: 4 tbsps
- Brew Time: 5 minutes
We always recommend using water that is a little off the boil (and preferably filtered - a Brita jug or similar is fine), so let the boiled kettle sit for a minute while you are preparing the grounds.
Start with four heaped tablespoons of coarse ground coffee (three for our Brazil and Peru espressos, unless you like a very strong drink), then pour in hot water until the cafetiere is nearly full.
Give the mixture a stir for a few seconds, then leave to sit for five minutes before slowly pushing down the plunger.
If you prefer a drink with more body (or like lots of milk with your coffee) then you may wish to leave it to steep for a little longer. Likewise, if you prefer a lighter and more fruity brew you could experiment with a slightly shorter extraction time!
- Grind Size: Coarse - Medium
- Coffee: 55g / 6 tbsps / 7 scoops
- Water: 850ml / 2-4 cups
- Brew Time: 4-8 minutes
Preheat your cafetiere with warm water (remember to discard the water)
Add 55g of freshly ground coffee (coarse - medium grind)
Heat filtered water to 96 degrees (or just off the boil)
Add 850g/ml of water to the coffee grounds.
Wait 4 minutes.
Gently stir the crust that has formed at the top of the brew.
With two spoons remove the cream and any floating grounds.
Leave to brew for an extra few minutes.
Add the lid to the cafetiere, and plunge gently down no more than halfway (to not disturb grounds, but keep your cup sediment free)
Gently pour into a preheated cup.
Enjoy!*Use a medium grind if you like a drop of milk in your coffee*