Cafetiere is a great method of brewing as long as the coffee isn’t left in the pot and allowed to stew. Here we use a 1L cafetiere with 60g of coffee. This water to coffee ratio can be scaled up or down depending on the size of your cafetiere. You’ll need scales and a timer to ensure consistency.
Weigh 60g of coarsely ground coffee into your cafetiere. If you don’t have a scale, 60g of coffee looks like this in a 1L cafetiere.
Bring your kettle to the boil and leave it to cool for a couple of minutes. The ideal temp for your coffee to brew is 94°C. If you have a temperature controlled kettle set it to 96°C to allow for a little bit of cooling as the water hits the cold cafetiere.
Set your timer for 4 minutes. Slowly pour your water onto the coffee grounds. Keep pouring until the water is just under the beginning of the spout.
Give it a good stir.
Put on the lid/plunger and allow the coffee to brew until the timer reaches 4 minutes.
Slowly push the plunger until it is fully down.
Pour out immediately and enjoy the fruits of your labour!