How to use a Cafetière

by Whittard of Chelsea5 minute read

The cafetière (or French press) is a quiet hero. Simple to master and able to elevate any roast, it brings a touch of ceremony to the everyday ritual of good coffee. And with two sizes to choose from, a cafetière works for solo moments and social ones too.

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How to Make

Cafetière Coffee

Time

5 Minutes

Difficulty

Super Easy

Serves

One Person

1 scoop of coffee per cup
Cafetière
Boiling water

  1. 1.
    Add a splash of freshly boiled water to your cafetière, and give it the chance to warm before emptying.
  2. 2.
    Take your favourite roast and add one scoop of grounds for every cup.
  3. 3.
    Pour freshly boiled water over the grounds and enjoy the aromatic steam.
  4. 4.
    Place the lid on the top and leave to brew for no longer than four minutes.
  5. 5.
    Slowly plunge, carefully pour and add your milk of choice (or none at all).

What type of coffee grind should you use?

Think coarse grind, refined flavour. With a cafetière, the coffee is submerged in water throughout the brew, so a coarser grind prevents over-extraction. By contrast, espresso is all business – requiring a fine grind for its short, sharp contact with water.

What type of coffee roast should you use?

In theory? Any, but naturally, we have our favourites. A medium-dark or dark roast performs particularly well in a cafetière. The intense roasting process brings dreamy natural oils to the surface, and with no filter paper, they land directly in your cup.

HOW MUCH COFFEE SHOULD YOU USE?

It's all dependent on personal taste but we would generally say one scoop per cup.

3-Cup Cafetière

3 scoops of coffee = 3 espresso cups or 1 mug

8-Cup Cafetière

8 scoops of coffee = 8 espresso cups or a couple of mugs

Temperature tips

Preheat for the perfect cup

When hot coffee meets cold glass, the temperature drops, causing an under-extracted flavour. Preheating with a swirl of boiled water helps your cafetière release the best possible taste profile.

Pause before you pour.

Freshly boiled water is a must - but let it cool slightly before you start to pour. Scalding the grounds draws out harsh flavours that overshadow coffee's natural nuance.

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