The cafetiere is the most popular home-brewing method. But it's never produced the tastiest coffee... until now.
- Weigh out your ground coffee into your cafetiere - 4 rounded tablespoons (19g) if you're using a small 350ml cafetiere and 12 tablespoons (57g) if you're using a big 1L one.
- Boil the kettle and give it a minute or two to cool slightly, then pour into the cafetiere up to the top, leaving enough room for the lid. Start your timer for four minutes.
- Give the brew a gentle stir, ensuring you reach the bottom and unclump anything stuck there. Pop the lid on and leave to brew.
- After four minutes start to plunge the filter - press gently and don't press so hard that at the bottom you 'squeeze' the grounds.
- Drink up!
Recipe from Ed Yarnton
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