Ever wonder why that café bought coffee tastes so much better than the one you brew at home? If you’re finding your homemade cafetiere coffee a bit lacklustre, I can tell you from my 10 years in the online coffee business, you’re not alone.

It’s often down to a few small details that make all the difference.

The great news is that mastering your cafetiere is much easier than you think. I’m going to walk you through the simple steps I use to get a brilliant cup every single time. So, grab a mug, and let’s get brewing together.

What Is the Step by Step Process for Brewing Coffee in a Cafetiere?

Brewing coffee in a cafetiere is a straightforward process that involves adding grounds and hot water, steeping for a set time, and then plunging. To get it right, you’ll need your cafetiere, coarsely ground coffee, and water that’s just off the boil. Paying attention to timings and technique is what separates an average cup from a truly great one.

Adding Water

Pour freshly boiled water into your cafetiere after letting it cool for about 60 seconds. This brings the temperature down to the ideal range of 92-96°C, which is perfect for extracting flavour without scalding the coffee grounds. Using water that’s too hot is a common mistake that leads to a bitter taste.

Start by filling the cafetiere only halfway so that all the coffee grounds are fully saturated. Using a gooseneck kettle, like a Fellow Stagg EKG, can give you more control over the pour, ensuring an even wetting of the grounds. This initial saturation is an important step called the “bloom,” which helps release trapped CO2 from the coffee for a more balanced flavour.

Stirring and Timing

Once you’ve added the first half of the water, give it a gentle stir to ensure all the grounds are mixed in. Then, top it up with the remaining water and place the lid on top. The next step is crucial, set a timer for 4 minutes. This is the widely accepted optimal steeping time for a cafetiere because it allows for full flavour extraction without bitterness.

An alternative approach, made popular by coffee expert James Hoffmann, suggests a longer steeping time. After the initial 4 minutes, you break the crust of grounds at the top, scoop off any foam, and then let it sit for another 5-8 minutes. This method results in a cleaner cup because more grounds settle at the bottom before you plunge.

Plunging Technique

After the 4-minute brew time, it’s time to plunge. Hold the handle firmly and press the plunger down slowly and steadily. A slow, 30-second plunge is ideal because it prevents the fine coffee particles from being agitated and forced through the filter, which can create a muddy, gritty texture in your cup.

Once you have plunged, pour the coffee into your mug immediately. Leaving the coffee in the cafetiere will cause it to continue extracting from the grounds at the bottom, which results in a bitter and over-extracted brew. If you’re not drinking it all at once, transfer it to a separate carafe to preserve the flavour.

What Is a Cafetiere?

A cafetiere, also widely known as a French press, is a simple and effective coffee maker. It consists of a jug, typically made of glass, and a lid that has a built-in plunger with a fine mesh filter. You use it by steeping coffee grounds in hot water and then pressing the filter down to separate the grounds from the brewed coffee.

History and Origins

The history of the cafetiere is quite interesting, with roots in both France and Italy. The first patent for a similar device was filed in 1852 by two Frenchmen, Mayer and Delforge. However, the design we’re familiar with today was patented in 1929 by Italian designers Attilio Calimani and Giulio Moneta.

Another key figure was Faliero Bondanini, who patented his refined version in 1958 and began manufacturing it in France. It became so popular there that it was marketed to the UK as “La Cafetière,” which is why that name is so common in Britain today. The well-known Danish company Bodum also played a big role in popularising the “Chambord” model globally.

Components of A Cafetiere

A cafetiere is made up of four key parts that work together to brew your coffee.

The Jug: This is the main container, usually made of heat-resistant borosilicate glass, that holds the coffee and water. Some models, like those from Bodum, offer double-walled stainless steel versions which keep your coffee hot for longer.
The Lid and Plunger: A lid sits on top of the jug, with a long rod that passes through it. This rod is the plunger you press down.
The Filter Screen: At the bottom of the plunger is a multi-layer filter made of fine stainless steel mesh. This is the most important part, as it separates the grounds from the liquid coffee.
The Handle and Base: A handle is attached to the jug for safe pouring, and many models have a protective base to prevent heat damage to your surfaces.

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Why Choose a Cafetiere for Brewing Coffee?

A cafetiere is an excellent choice because it gives you complete control over the brewing process, allowing you to tailor the strength and flavour to your exact liking. The immersion brewing method extracts more of the coffee’s natural oils and soluble solids, resulting in a coffee with a full body and rich texture that many people love.

Advantages of Using a Cafetiere

One of the biggest advantages of using a cafetiere is the superior flavour profile it produces. Because the metal filter allows natural oils and fine particles into the cup, you get a much fuller-bodied and robust coffee compared to paper filter methods. It’s also a very sustainable choice, as there’s no need for disposable paper filters or pods, which reduces waste and saves money over time.

The simplicity of the design is another key benefit. With just a few parts, a cafetiere is easy to use and clean. Its compact size also means it won’t take up much space on your kitchen counter, making it a practical option for any home.

Comparison with Other Brewing Methods

How does cafetiere coffee stack up against other popular brewing methods? Each method highlights different characteristics of the coffee beans.

Brewing Method	Taste Profile	Ease of Use	Brew Time
Cafetiere	Full-bodied, bold	Simple	4-5 minutes
Filter (e.g., V60)	Light, bright, clear	Moderate	3-4 minutes
Espresso	Strong, intense, concentrated	Complex	~30 seconds
Pour-over	Clean, crisp, nuanced	Moderate	2-3 minutes

The key difference lies in the filtration. A cafetiere uses a metal mesh filter, which allows oils and fine sediment into the final cup, creating its signature heavy body and rich mouthfeel. In contrast, paper filters used in methods like pour-over absorb these oils, resulting in a cleaner, brighter cup with more clarity of flavour. Espresso is a different process entirely, using high pressure to create a concentrated shot of coffee.

What Equipment Do You Need to Use a Cafetiere?

To make consistently great cafetiere coffee, you only need a few essential items. A quality cafetiere, a kettle, and good coffee are the basics, but adding a grinder and a digital scale will elevate your brewing from good to exceptional.

Essential Items

A Cafetière: Choose a size that suits your needs. Popular brands like Bodum and La Cafetière offer reliable options in various sizes.
A Kettle: Any kettle will do, but one with temperature control, like the Fellow Stagg EKG, allows for greater precision.
Coffee Beans: Start with high-quality, whole beans for the best flavour.
A Coffee Grinder: This is non-negotiable for the best coffee. A burr grinder provides a consistent, coarse grind, which is essential. The Baratza Encore is a fantastic entry-level option that many coffee professionals recommend.

Optional Accessories

While not strictly necessary, these accessories will significantly improve the consistency and quality of your brew.

Digital Scale: Using a scale to measure your coffee and water by weight is the only way to ensure a consistent ratio every time. A simple kitchen scale or a specialised coffee scale from brands like Hario will work perfectly.
Timer: Precision in steeping time is critical. Using the timer on your phone or a dedicated kitchen timer is a must.
Stirring Tool: A long-handled spoon, preferably made of wood or bamboo to avoid scratching the glass, is useful for stirring the grounds.
Coffee Storage Container: To keep your beans fresh, store them in an airtight container away from light and heat.

How Do You Select the Right Coffee for a Cafetiere?

Choosing the right coffee is just as important as the brewing method itself. For a cafetiere, you should look for medium to dark roast beans and, most importantly, ensure they are ground to a coarse consistency.

Recommended Coffee Types

Medium to dark roasts tend to work exceptionally well in a cafetiere. The immersion brewing process brings out the rich, chocolatey, and nutty notes that are characteristic of these roasts. Single-origin beans from places like Brazil or Colombia are excellent choices for a smooth, full-bodied cup.

In the UK, we’re fortunate to have many brilliant independent roasters. Brands like Square Mile Coffee Roasters, co-founded by James Hoffmann, or Origin Coffee Roasters are renowned for their quality and ethical sourcing. Exploring beans from local roasters is a great way to discover new flavours.

Grind Size Considerations

Grind size is perhaps the most critical factor for success with a cafetiere. You need a coarse grind, similar in texture to coarse sea salt or breadcrumbs. This is essential for two main reasons.

Firstly, a coarse grind prevents over-extraction, which is what causes a bitter taste. Secondly, it ensures that the grounds are properly trapped by the mesh filter, preventing sediment from ending up in your cup.

If the grind is too fine, the coffee will taste bitter, and you’ll find it very difficult to press the plunger down. Using a quality burr grinder like the Wilfa Svart Aroma will give you the consistent coarse grind you need.

A person in their mid-30s preparing French press coffee in a cozy kitchen.

What Is the Correct Coffee to Water Ratio for a Cafetiere?

Getting the coffee to water ratio right is the key to a balanced and flavourful cup. The generally accepted starting point is a ratio of 1:15, which means for every 1 gram of coffee, you use 15 grams of water. Using a digital scale is the best way to achieve this accurately.

Standard Measurements

While professional baristas often use ratios, a simple way to measure is with tablespoons. A good rule of thumb is to use one level tablespoon of coffee grounds (about 7 grams) for every 125ml of water. For a standard 1-litre cafetiere, this translates to about 60g of coffee.

To be more precise, the Specialty Coffee Association (SCA) suggests a “Golden Ratio” which is closer to 1:18 (55g of coffee per litre of water), but for the full-bodied taste of a cafetiere, most people prefer a slightly stronger ratio, like 1:15 or 1:16.

Cafetiere Size	Coffee (at 1:15 ratio)	Water
350ml (3-cup)	23g	350g (ml)
500ml (4-cup)	33g	500g (ml)
1 Litre (8-cup)	67g	1000g (ml)

Adjusting for Personal Taste

The 1:15 ratio is just a starting point, and you should absolutely experiment to find what you enjoy most. Think of it as a recipe that you can tweak.

For a stronger, bolder cup: Decrease the amount of water or increase the amount of coffee. Try a ratio of 1:14 or even 1:13.
For a milder, lighter cup: Increase the amount of water or decrease the amount of coffee. Try a ratio of 1:16 or 1:17.

I recommend keeping a small notebook to jot down the ratios you try and how you liked them. This will help you quickly dial in your perfect personal recipe.

A woman measuring coffee in a vintage kitchen.

How Do You Prepare the Cafetiere Before Brewing?

Proper preparation is a quick but vital step that sets the stage for a great brew. Before you even add your coffee, you should always preheat your cafetiere and carefully measure your coffee grounds.

Preheating the Cafetiere

Preheating your cafetiere is essential because it helps maintain a stable brewing temperature. A cold glass jug will instantly lower the temperature of your hot water, which can lead to under-extraction and a weak, sour-tasting coffee.

The process is simple. Just fill your empty cafetiere with a splash of freshly boiled water, swirl it around for about 30 seconds to warm the glass, and then discard the water. Your cafetiere is now ready for brewing and will keep your coffee hotter for longer.

Measuring Coffee Grounds

Precision is key to repeatability, so measuring your coffee grounds accurately is a must. The most reliable method is to use a digital scale. Aim for a 1:15 coffee-to-water ratio as a starting point, which means for a 1-litre cafetiere, you’ll need about 67g of coffee.

Guessing the amount can lead to inconsistent results. Too little coffee will result in a weak, watery brew, while too much will create a cup that is overly strong and potentially bitter. Taking a moment to weigh your beans will pay off in the final taste.

How Long Should You Let Coffee Steep in a Cafetiere?

The steeping time is one of the most important variables in cafetiere brewing. The standard and most recommended time is 4 minutes. This duration allows for the optimal extraction of flavours and aromas from the coffee grounds.

Optimal Steeping Time

For almost all coffee types, a 4-minute steep is the sweet spot. Start your timer as soon as you’ve finished pouring the hot water over the grounds. This gives the water enough time to extract the desirable flavour compounds without pulling out the bitter ones that come with longer extraction times.

Some coffee enthusiasts, like James Hoffmann, advocate for a longer steep of up to 10 minutes, but this is part of a specific technique that involves breaking the crust and allowing grounds to settle. For a standard, reliable brew, sticking to 4 minutes is your best bet.

Effects of Over or Under Steeping

The length of your steep has a direct impact on the final taste in your cup. It’s a delicate balance to get right.

Over-steeping: If you let the coffee steep for too long (e.g., more than 5-6 minutes), you will begin to extract the more soluble, bitter-tasting compounds from the coffee. This results in a harsh, astringent, and unpleasant cup.
Under-steeping: If you don’t steep for long enough (e.g., only 1-2 minutes), the water won’t have had enough time to extract all the desirable flavours. This will leave you with a weak, thin, and often sour-tasting coffee.

What Are Common Mistakes to Avoid When Using a Cafetiere?

Making great cafetiere coffee is often about avoiding a few common pitfalls. By being mindful of these frequent mistakes, you can ensure a delicious brew every single time. The most common errors involve the grind size, water temperature, and plunging technique.

Grinding Coffee Too Fine

Using a grind that is too fine is one of the most frequent mistakes. A fine grind will result in over-extraction because the larger surface area allows the water to pull out bitter compounds too quickly. It also leads to a muddy cup, as fine particles can easily pass through the mesh filter. You’ll also find it becomes very difficult to press the plunger down.

Always use a coarse grind, similar to sea salt. A burr grinder is the best tool for this, as it produces a consistent particle size, which is something a blade grinder cannot do.

Using Water That’s Too Hot

Pouring boiling water directly onto your coffee grounds will scald them, instantly creating a burnt and bitter taste. The ideal water temperature for a cafetiere is between 92-96°C.

An easy way to achieve this without a thermometer is to let your kettle sit for about 60 seconds after it has boiled. This simple pause allows the water to cool down to the perfect temperature range for a smooth, balanced extraction.

Pressing the Plunger Too Forcefully

It can be tempting to rush the final step, but pressing the plunger too quickly or forcefully is a mistake. Doing so agitates the bed of coffee grounds at the bottom, forcing fine particles and sediment through the filter and into your coffee. This results in a gritty, unpleasant texture.

Instead, apply gentle and steady pressure, taking about 30 seconds to press the plunger all the way down. This light touch ensures a cleaner, smoother cup.

How Do You Clean and Maintain a Cafetiere?

Proper cleaning is essential for maintaining the quality of your coffee. Coffee oils and fine grounds can build up over time, leading to a rancid or muddy taste in your future brews. A quick daily clean and an occasional deep clean will keep your cafetiere in perfect condition.

Daily Cleaning Routine

You should clean your cafetiere after every use. Once it has cooled, scoop out the used grounds with a wooden or plastic spoon to avoid scratching the glass. Then, rinse the jug and plunger assembly with warm water and a little mild washing-up liquid.

Use a soft sponge or brush to gently scrub away any coffee oils. Rinse all the parts thoroughly and allow them to dry completely before reassembling. This simple routine prevents residue build-up and ensures every cup tastes fresh.

Deep Cleaning Methods

About once a week, it’s a good idea to give your cafetiere a more thorough deep clean. To do this, completely disassemble the plunger and filter components. The filter is usually made of several parts, a spiral plate and a mesh screen, that can be unscrewed.

Soak these parts in a solution of warm water and a specialised coffee equipment cleaner, like Cafiza by Urnex. This will effectively dissolve stubborn coffee oils and stains. Alternatively, a solution of equal parts white vinegar and water can also work well. After soaking for about 15-20 minutes, scrub gently, rinse thoroughly, and dry before reassembling.

Can You Make Cold Brew Coffee in a Cafetiere?

Yes, you absolutely can make cold brew in a cafetiere. It’s a fantastic and simple way to prepare a smooth, low-acid coffee concentrate, especially during warmer months. The process is very different from hot brewing, relying on time instead of heat for extraction.

Cold Brew Process

Making cold brew in a cafetiere is incredibly easy. Here’s a simple step-by-step guide:

Use a coarse grind: Just as with hot brewing, a coarse grind is essential.
Add coffee and water: Use a stronger ratio than for hot coffee, typically between 1:5 and 1:8. For a 1-litre cafetiere, a 1:8 ratio would be 100g of coffee to 800g of cold, filtered water.
Stir and steep: Add the coffee and water to the jug, stir gently, and then place the lid on top without plunging.
Be patient: Let it steep for 12 to 24 hours at room temperature. The longer it steeps, the stronger the concentrate will be.
Plunge and store: After steeping, press the plunger down slowly. Pour the concentrate into a separate airtight container and store it in the fridge for up to two weeks.

Differences from Hot Brewing

The main difference between cold brew and hot brew is the extraction process. Cold water extracts the flavour compounds from the coffee much more slowly and selectively than hot water. This results in a coffee that is significantly less acidic and bitter.

While some early claims suggested cold brew was dramatically less acidic, a 2018 study published in *Scientific Reports* found that the pH levels of hot and cold brew coffee were actually quite similar. However, cold brew does have lower levels of certain acids and antioxidants, which contributes to its characteristically smooth and sweet flavour profile.

Conclusion

You now have all the steps needed to make fantastic cafetiere coffee right at home. The key is to use fresh, coarsely ground beans and water that’s just off the boil.

Remember to let it brew for a full 4 minutes before pressing the plunger slowly and gently.

Don’t forget to clean your cafetiere after each use, and feel free to experiment with different beans and ratios to find your perfect cup. Now, go and enjoy some truly delicious coffee.