Cafetiere (French Press) Brewing Guide
The cafetiere is perfect for serving our speciality coffee. But there's still a technique to get the best results. Here is the definitive guide to brewing a great cup of our speciality coffee in the cafetiere.
What you'll need:
- Pebble and Pine freshly roasted coffee beans or medium coarse ground coffee
- Grinder (for the beans)
- Kitchen Scale (with tare function)
Fill the kettle and boil. Make sure there is more water than is needed to fill the cafetiere (you'll see why later).
If you have whole coffee beans, while the kettle is boiling, grind the beans on a setting somewhere between medium and coarse.
Once the kettle has boiled, pre-heat the cafetiere by pouring some of the boiling water into it and swirling around. Discard the water.
Using the scales, measure out the coffee. If the scales are the flat kind you can stand the cafetiere on them and tare (i.e. reset to zero). As a rough guide you'll need approximately 30 to 35 grams of ground coffee to 500ml of water.
Now pour in the hot water so that it just covers the ground coffee granules in the bottom. It should have been at least 45 seconds since the kettle finished boiling. You should see the ground coffee expand and bubbles appear on the surface. This is the "bloom" and lets you know that the coffee is fresh.
Give the grounds a gentle stir with a wooden spoon and allow them to bloom for 30 seconds.
Add the rest of the water to the top of the cafetiere and position the lid on top. But don't plunge just yet.
Wait for 4 minutes.
Now push the plunger gently down. There should be a little resistance. If it's hard to push down then the coffee is too finely ground. If there is no resistance then it is too coarse.
When the plunger is all the way down, serve immediately and enjoy!
Check out our freshly roasted coffee beans in our online shop.