You probably have this brewer at home but may struggle to get consistent results. With a little guidance you can produce a silky, well-balanced cup with far fewer particles.
You probably have this brewer at home but may struggle to gain the same brew consistency — and it can sometimes result in either a muddy brew or a weak, thin cup. With a little guidance you can produce a silky, well-balanced result every time.
What You'll Need
Grind
Medium-coarse
Scale
0.1g precision
Temperature
94°C
Brew time
4 minutes
The Recipe
Small batch
30g coffee · 500g water
Large batch
60g coffee · 1000g water
TipIf using a standard kettle, wait 2 minutes after boiling to reach the right temperature.
Method
- 1
Add your medium-coarse ground coffee to the cafetière.
- 2
Pour hot water (94°C) evenly over the grounds, saturating all of the coffee.
- 3
Place the lid on top — but do not plunge — and allow to steep for 4 minutes.
- 4
After 4 minutes, remove the lid and break the coffee crust that has formed on the surface. Skim off the foam and loose grounds.
- 5
Replace the lid and rest the plunger just on the surface of the coffee — do not press down.
- 6
Wait a further 6–8 minutes. The remaining grounds will sink to the bottom of the pot.
- 7
Pour slowly and gently into pre-warmed cups.
TipDo not be tempted to plunge — this will only stir up the particles you have patiently waited to settle. Simply resting the plunger acts as a filter when pouring.
The Result
This method produces a silky, well-balanced brew with far fewer particles than a standard plunge. The extended rest time allows grounds to fully settle, and the gentle pour keeps them undisturbed at the bottom. Take your time with it — the cafetière rewards patience.
