Brew Better #1: How to Get the Best from Your Cafetière

Why are Cafetière's so popular?

The cafetière, or French press, doesn't always get the respect it deserves. It’s simple, reliable and can brew a rich, full-bodied cup, especially when done right. It's one of my favourite ways to highlight the more intricate characteristics of speciality coffee.

Step-by-Step Recipe for the Cafetière

1. Measure your water:  Most cafetières will take around 500ml (enough for 2 average cups), but yours may be different
2. Calculate your coffee dose:  Divide this number by 17 to get the amount of coffee to use, or use 30g for 500ml water
   
3. Add your coffee: Place your cafetière onto a set of scales and tare them (zero the scales). Weigh the amount of coffee calculated in step 2, into your cafetière and boil your kettle
4. Let the water cool: Once boiled, let the water sit in the kettle for at least 30 seconds before pouring
5. Add water and start your timer: With your cafetière still on your scales, weigh your calculated amount of hot water, from step 1, into the cafetière and start a timer. (500g if you've used 30g of coffee)
6. Stir at 3 minutes: Let it sit for around 3 minutes, then stir to break the 'crust' formed on the top
7. Plunge and wait: After 5 minutes, gently plunge the cafetière then wait 1 more minute
   
8. Enjoy! Pour your coffee out into cups or into another vessel if you're not drinking it straight away

But Why? - The Keys to Good Coffee

Understanding the theory behind extracting the water-soluble compounds within this black-nectar we call coffee and getting some of the vital points right, can make a 'night or day' difference with your morning brew.

1. Use the Right Grind Size

Grind size is one of the most important factors. For a cafetière, you need coarsely ground coffee - something slightly coarser than granulated sugar is a good place to start. Too coarse and your coffee will be weak and acidic, too fine and it may turn bitter or sludgy. Ideally you want something in the middle that balances these flavours.

2. Are You Using Enough Coffee?

Strength largely depends on your 'brew ratio' (the ratio of coffee to water) or your 'brew recipe' (the total quantity of coffee and water). A good place to start for a cafetière is 60g of coffee per litre of water. This gives an approximate brew ratio of 1:17, 1g of coffee for every 17g of water. 

3. Don't Use Boiling Water!

You may have heard that boiling water can 'burn' tea and coffee is no different. This is especially true of light/medium roasted coffees. Let your water sit for around 30 seconds before pouring. Water that is too hot will induce bitterness in your coffee. Water that is too cool will cause sourness or acidity in your coffee (this is from over and under extraction respectively). You want to brew with water around 90°C-95°C or just off the boil.

4. Let it Brew for around 6 Minutes

We believe brewing your coffee for around 6 minutes gets the best results. After pouring water into your cafetière, you will find the coffee grounds form a 'crust' on the surface. It is important to stir the coffee halfway through your brewing process. Doing so breaks the 'crust' and encourages a more even extraction, leading to a more balanced, cleaner cup. It also helps the coffee grounds settle to the bottom, removing the amount of these going into your cup! 

5. Plunge, Wait, then Pour

Plunge gently 1–2 minutes before pouring. Since plunging disturbs the grounds, giving it a minute to settle helps reduce sediment in the cup. After the 6 minutes is up, pour straight away. If you're not planning on drinking it all straight away, decant the coffee into another vessel. Leaving it in the cafetière means it will keep extracting and will eventually turn bitter.

Some Final Thoughts and Tips

'Matthew, using a set of scales to make coffee is crazy!'

It may sound crazy but I strongly encourage everyone to try using a set of scales to weigh their coffee and water. Even if you prefer to do it by eye, try it once - you might be surprised by the difference! By following a recipe, you can ensure you get the same result, exactly the way you like it, every time you brew. In the same way that following a cake recipe tends to produce the same result each time, following a coffee recipe ensures you get the same coffee each time. 

If your brew is too weak or acidic, try adding more coffee, reducing your grind size (if you grind your own beans), use hotter water or let your cafetière sit for a few more minutes.

If your brew is too strong or bitter, try using less coffee, increasing your grind size (if you grind your own beans), use cooler water or brew for slightly less time.

The Golden Caveat

At the end of the day, brewing coffee is all about making it the way you enjoy drinking it and, in that sense, it is a process of discovery. Getting the right grind size, brew recipe, brew time etc., can seem overcomplicated but it's also an opportunity to experiment with different ways of brewing until you find a recipe that you enjoy.

I hope this recipe acts as a good starting point - but I'd encourage you to experiment with different amounts of coffee, different brew times or different grind sizes. Form your own recipe that works for you!

Interested In a new cafetière?

We’ve just added a few new cafetières to our online shop — simple, solid, and ready to become your morning workhorse. Nothing fancy, just good gear we trust.

👉 [Browse Cafetières]

Got questions about brewing?
Pop into the roastery, drop us a message, or catch us at the market — we’re always happy to chat coffee!