The cafetière (or French press) is the most common coffee brewer in British kitchens, and for good reason. It’s simple, cheap and makes a rich, full-bodied cup. With a few small tweaks, you can make it taste far better.
What you’ll need
- A cafetière (we like the Bodum Cafetiere)
- Coarsely ground coffee: choose “Cafetiere” grind when you order
- A kettle and, ideally, digital scales
The recipe
- Use the right ratio. Start with 60g of coffee per litre of water (about 30g for a 500ml cafetière). Adjust to taste from there.
- Let the kettle settle. Boil it, then wait around 30 seconds so the water is just off the boil (about 94–96°C).
- Pour and start a timer. Add all the water, making sure every bit of coffee gets wet.
- Wait 4 minutes. A crust of grounds will form on top.
- Break the crust and skim. Stir the crust gently, then use two spoons to lift off the foam and floating bits. This is the secret to a cleaner cup.
- Wait a few more minutes (optional). Leaving it another 3–5 minutes lets the fine particles sink, so the coffee is less silty.
- Plunge gently and pour. Push the plunger just below the surface, not all the way down, and pour straight away so it doesn’t keep brewing.
Troubleshooting
- Bitter or harsh? Try a coarser grind or a slightly shorter brew.
- Weak or sour? Use a little more coffee or brew for longer.
- Muddy? Skim more carefully and don’t plunge all the way.
Which coffee works best?
The cafetière brings out body and sweetness, so chocolatey, nutty coffees are a great match. Try Cafe Nopales (milk chocolate, nutty, sweet) or one of our blends. Just pick “Cafetiere” as your grind and we’ll do the rest.