How to Make Cafetiere Coffee

teas.co.uk · 8 min · Serves 2 mugs (or 4 espresso 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)

Method

1. Warm your mugs or cups with hot water and tip it out.
2. Tip 30g of coarsely ground coffee into the cafetiere.
3. Boil the kettle and let it drop to about 92C for the cafetiere, just off the boil; a thermometer or temperature control kettle helps.
4. Pour the water over the grounds in a steady stream. They will rise into a crust on top, the bloom.
5. Stir the crust gently to settle the grounds back into the water.
6. Put the lid on with the plunger up and leave it to steep for four minutes.
7. Press the plunger down slowly and steadily; a fast press churns the grounds and makes it bitter.
8. Pour it all out into the warmed cups straight away, or decant it, so it stops brewing on the grounds.
9. Use a coarse grind, not fine; fine grounds slip through the mesh and leave silt in the cup.

Recipe: https://teas.co.uk/recipes/coffee/how to make cafetiere coffee/