There is a simple pleasure in pressing down the plunger of a cafetiere on a Sunday morning. It’s a ritual that signals a slower pace, a moment taken just for yourself or shared with friends. The cafetiere, or French press as it is often known, remains one of the most popular ways to brew coffee at home, and for good reason. It is accessible, affordable, and capable of producing a cup with a rich, full body that paper filters often strip away.
Unlike other methods that rely on gravity to pull water through grounds, the cafetiere is an immersion brewer. The coffee steeps directly in the hot water for several minutes, allowing the natural oils and fine particles to remain in the final cup. This results in a heavy, textured mouthfeel and a depth of flavour that can be surprisingly intense. Despite the high quality of coffee it produces, the equipment itself is straightforward—a glass or metal beaker, a plunger with a mesh filter, and a lid. No plugs, no complex machinery, just simple physics and chemistry working in harmony.
Step-by-Step Guide to Brewing
Brewing with a cafetiere is an art that requires little more than patience and good ingredients. To begin, gather your essentials: your cafetiere, fresh coarse-ground coffee, a kettle, and a timer.
Start by preheating the glass beaker. Swirl some hot water inside and discard it. This prevents the brewing temperature from dropping too quickly when you add the water for the coffee. Next, add your coffee grounds. A good starting ratio is about 60-70 grams of coffee per litre of water, but you can adjust this depending on the size of your press.
Boil your water and let it sit for a minute so it comes off the boil—water that is too hot can scorch the coffee. Pour the water over the grounds, ensuring all the dry coffee is saturated. Start your timer immediately. At this stage, you might see a ‘crust’ of coffee grounds form at the top. Give the mixture a gentle stir with a spoon to break this crust and ensure even extraction.
Place the lid on top to keep the heat in, but do not press the plunger down yet. Let the coffee steep for four minutes. This duration allows the water to extract the desirable sugars and acids without drawing out too much bitterness. Once the four minutes are up, press the plunger down slowly and steadily. If you meet too much resistance, the grind might be too fine; if it plunges too easily, the grind is likely too coarse. Finally, pour the coffee immediately to stop the brewing process and serve.
Tips for the Perfect Cup
While the method is simple, a few small adjustments can significantly improve the quality of your brew. The most critical factor is the grind size. You need a coarse grind, similar to sea salt. If the grounds are too fine, they will pass through the mesh filter, leaving you with a muddy, gritty cup. Furthermore, fine grounds extract too quickly, leading to a bitter taste.
Temperature control is another variable to watch. Boiling water is 100°C, but coffee brews best between 90°C and 96°C. Pouring boiling water directly onto the grounds can burn them, resulting in an acrid flavour. Waiting just 60 seconds after the kettle boils solves this issue effortlessly.
Why the Cafetiere Remains a Favourite
The cafetiere offers a distinct brewing experience that champions texture and depth. It does not require electricity or expensive pods, making it an environmentally friendly and economical choice. By controlling the variables—grind, time, and temperature—you gain full command over the final taste.
This method invites you to slow down and engage with the process. It transforms a daily necessity into a craft. Whether you are brewing for a dinner party or a solitary start to the day, the cafetiere delivers a consistent, high-quality result that honours the complexity of the bean. It is a reliable tool that, once mastered, will serve you excellent coffee for years to come.