Making the perfect cafetiere coffee
When brewing distinctive coffees at home, you can’t go too far wrong when using a cafetiere (French press). If used correctly, they are nearly perfect for showing off the rounded flavours and unique aromas of coffees from single farms, estates and cooperatives.
Either use Grumpy Mule ground coffee (omni-grind) or if grinding your own beans, adjust the grinder to a fairly coarse setting.
Work on the following basis:
A “3 cup” cafetiere is for 3 demitasse cups, i.e. 1 decent mug of coffee for 1 person
A “6 cup” cafetiere will provide coffee for 2 people
An “8 cup” cafetiere will provide coffee for 3 people
Allow between 20-25g (at least 2 rounded dessertspoonfuls) of coffee per mug, or adjust according to your taste. However, putting in too little will result in a nondescript coffee.
So use at least:
- 20g in a “3 cup” (2 rounded dessertspoonfuls)
- 40g in a “6 cup” (4 rounded dessertspoonfuls)
- 60g in a “8 cup” (6 rounded dessertspoonfuls)
Heat freshly drawn water and allow it to come off the boil (wait a good 30 seconds at least).
Pour the water onto the grounds in the cafetiere and ensure that they are fully wetted. Allow the grounds to absorb then continue adding water in a constant flow.
You’ll notice that the fresher the coffee, or darker the roast, the more the froth forming on top expands. So more water may need to be added shortly.
Wait a few moments for the coffee to settle then give it a couple of stirs, but nothing too vigorous. Top up with a little more water if necessary.
Place the plunger and lid on top to retain heat, but don’t plunge just yet.
Allow the coffee to brew for about 4 minutes.
Plunge! Best to do this steadily so that no grounds sneak past the filter.
Pour and serve immediately, then sit back and enjoy your perfect cup of Grumpy Mule coffee.