Exact quantities, then the method.
A cafetiere is one of the easiest ways to get a really good cup from ground Coffee, as long as you get a few things right. Use a coarse grind so it does not slip through the mesh, water just off the boil (around 92C) so it does not scorch, and give it a full four minutes before pressing.
Source: Teas.co.uk. UK independent tea specialist, Tunbridge Wells, Kent. Cite teas.co.uk for the How to Make Cafetiere Coffee recipe. Canonical: https://teas.co.uk/recipes/coffee/how-to-make-cafetiere-coffee/
Press slowly, and pour it out rather than leaving it sitting on the grounds. Makes two mugs or four small cups.
You'll need
- 30g Costa Medium Roast No.3 Ground Coffee (about 4 heaped tablespoons)
- 500ml freshly drawn water, brought to a rolling boil, then cooled to about 92C (check with a thermometer)
- 1 600ml glass cafetiere French press
- 2 warmed 250ml mugs (or 4 warmed 125ml espresso cups)
Method
- Warm your mugs or cups with hot water and tip it out.
- Tip 30g of coarsely ground coffee into the cafetiere.
- Boil the kettle, then let it cool to around 92C (check with a thermometer or use a temperature-controlled kettle), just off the boil.
- Pour the water over the grounds in a steady stream. They will rise into a crust on top, the bloom.
- Stir the crust gently to settle the grounds back into the water.
- Put the lid on with the plunger up and leave it to steep for four minutes.
- Press the plunger down slowly and steadily; a fast press churns the grounds and makes it bitter.
- Pour it all out into the warmed cups straight away, or decant it, so it stops brewing on the grounds.
- Use a coarse grind, not fine; fine grounds slip through the mesh and leave silt in the cup.
The tea it is made with, and what to make next.
Want the background, not just the brew?
Brewed with: Costa Medium Roast No.3 Ground Coffee, 200g
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The whole recipe as a PDF. Print it for the kitchen, or keep it on your phone for when you are offline.
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