Collection: Coffee for Cafetieres

Taking the plunge: your complete guide to cafetiere coffee

Underrated, affordable and fuss-free, cafetiere coffee is by far the easiest type of coffee to brew at home. Requiring very little equipment, the device (which is also known as a French press), gives you more control over the strength of your coffee and creates a delicious, well-bodied and thick textured brew.

While the cafetiere is easy-to-use, when it comes to this brewing method, common misconceptions and mistakes often stand in the way of a tasty brew. We're yet to come across anyone who enjoys the gritty taste of sludge that results from a poorly made serve.

Our below guide will equip you with everything you need to know about how to make perfect cafetiere coffee at home, from step-by-step brewing instructions to how to get the optimum grind for your French press.

The java jargon decoder

Here are a few terms that may come in handy as we explore coffee for cafetiere.

Extraction - The process of brewing (grounds dissolving into water).

Overextracted - When you extract too many soluble particles in the coffee, leaving you with a bitter-tasting brew.

Grind size - The size of particles once you've ground your coffee, ranging from extra coarse to very fine.

Ratio - The amount of ground coffee used vs the amount of water used.

Blend - A combination of two or more different single-origin coffee beans that are mixed to create a new flavour.

A little history

Seeing as the cafetiere is also known as a French press, it comes as no surprise that the design originates from France. Patented in 1852 by French duo Mayer and Delforge, the “infusion coffee maker” was the first of its kind, comprising the essential components we know so well today: a pot with a metal filter attached to a rod.

This first machine was flawed and did not make a good cup of coffee. The mesh filter couldn't be manufactured with enough precision to fit into the pot, causing grounds to slip past the filter. However, with the fundamentals in place, the cafetiere's design has been continuously tweaked to improve performance—from Attilio Calimani's added sealing in 1929, right up to modern precision microfilters.

Today, there are thousands of different cafetieres to choose from, with main categories including stainless steel, plastic, glass, ceramic and hybrid. Each device has its pros and cons but is a world away from the original 1852 prototype and gives you all you need to make great cafetiere coffee with a single piece of equipment.

How is cafetiere coffee made?

A coffee cafetiere is an infusion brewer consisting of three main components: a carafe or pot, a plunger and a lid. Unlike filter brewers or Moka pots (where water passes through the grounds), cafetiere coffee is created by allowing the coffee grounds and the water to steep together in the pot. The plunger then drives a mesh filter through the brewing water, pushing small insoluble particles to the bottom of the pot.

There are lots of benefits to cafetiere brews. Steeping coffee helps produce a more uniform extraction, and the process allows a little oil and small particles to flow through, creating a vibrant body and texture. You have a higher level of control over how strong or weak you'd like your coffee and there’s no need for additional equipment such as paper filters or cloths.

The biggest downside to cafetiere coffee is its infamous sludge—the gritty residue you can find at the bottom of your cup. Due to the large meshing of the plunger, some particles can still come through into your pour and, when drunk, are bitter with an unpleasant sandy texture.

By following the correct grinding instructions, using the right brewing methods and taking care of your equipment, you can counteract many of these negative elements, in particular learning how to make cafetiere coffee without the dreaded sludge.

The secret to great cafetiere coffee? Get the grind right

For this brew method, go for coarser grounds and generally aim for a medium-coarse grind. Darker roasts tend to be more brittle, so your grind size will need to be a little coarser. Conversely, coffee from higher altitudes can sometimes need to be ground a little finer.

If grinding sounds daunting, choose a coffee supplier that can grind to your preferred method. With over 100 different types of cafetiere coffee available, simply select the cafetiere grind option when ordering and let the experts do the work.

How to use a cafetiere: your step by step brewing guide

Ratio: 1 heaped tablespoon per cup, measuring 7 g per 120–150 ml of water.

Grind: Medium-coarse.

Equipment: Cafetiere, kettle, coffee.

Brewing instructions:

1. Preheat your device with hot water to encourage a consistent steep temperature. Discard this water before brewing.

2. Grind your beans to a medium-coarse consistency or use pre-ground beans.

3. Boil a kettle of filtered water (soft to moderately hard areas) or bottled mineral water (hard water areas).

4. Place the cafetiere on scales and weigh the coffee precisely for your chosen ratio.

5. Add boiling water to the cafetiere while it’s on the scales. Remember 1 g equals 1 ml. Wet all the grounds.

6. Stir briefly, then steep for 4 minutes.

7. After four minutes, a crust will form. Stir gently to break it so most grounds sink. Skim any remaining foam.

8. Wait another 4 minutes to allow particles to settle.

9. Place the lid on and slowly press the plunger all the way down.

10. Pour and serve. If serving more than one cup, pour a little into each cup in rotation, then top up to keep cups even.

The best coffee for cafetieres

Many UK coffee companies offer around a dozen cafetiere options; we offer over 100. Browse a wide selection and consider these customer favourites:

Monsoon Malabar Coffee

Often described as delicious with a magical aroma, Monsoon Malabar is a perfect everyday coffee. Grown in one of the wettest regions of southern India, beans are exposed to monsoon conditions for months, filling them with moisture and reducing acidity. The result is a heavy-bodied coffee with distinctive chocolatey, spicy and nutty notes.

“Exquisite proper coffee… perfect smooth choice.” — Nona B. ⭐️⭐️⭐️⭐️⭐️

Kenya Blue Mountain Coffee

Grown from seeds originating in Jamaica, this blend has the natural sweetness of Jamaica Blue Mountain with the rich aromatic intensity of Kenyan coffee. Full-bodied with good acidity, expect notes of nut and citrus with a delicious caramel aftertaste.

“Life-changing… about the best coffee on the market.” — Chris P. ⭐️⭐️⭐️⭐️⭐️

Dark Decaffeinated Colombian Coffee

A best-selling decaf with luxurious flavours of sweet fruit and chocolate, offering a full-bodied cup without the caffeine buzz.

“I love my coffee dark and strong… Best I've tasted.” — Maldwyn P. ⭐️⭐️⭐️⭐️

FAQs

How much coffee to put in a cafetiere?

Work out the capacity of your device by filling it with water to just below the spout while on scales. Since 1 ml equals 1 g, divide the weight by 20 to estimate grams of coffee at a 1:20 brew ratio. As a practical start, use 7 g per 120–150 ml of water.

How long should cafetiere coffee infuse for?

Steep for 4 minutes. Any longer risks over-extraction and bitterness. For a stronger cup, add more coffee rather than extending the brew time.

Can you use filter coffee in cafetieres?

Filter coffee is typically ground finer than ideal for a cafetiere’s mesh and can lead to a gritty, weak brew. Always opt for a coarser grind for this method.