Cafetière

Preparing coffee with a cafetière is relatively simple. The advantage of a cafetière compared to e.g. preparing coffee ‘al fresco’ or with a coffee pot, is that you do not need a separate strainer. The best grind for this method of preparing coffee is medium. If you do not have a medium grind available, then a finer grind is also possible but then the preparation time should be shortened accordingly.

Make sure first that the glass cafetière is warm and dry. Firstly, put the dry ground coffee in the cafetière. Rule of thumb is to use on average 10 tablespoons of coffee per liter water. Now pour almost boiling or just boiled water on top of the coffee.

Then stir the whole well. Put the plunger with the lid on the cylinder. Let the coffee rest for about 4 minutes, or slightly shorter (3 min) when using a fine grind. Then slowly push the plunger down so that the coffee grounds residue on the soil. Finally serve the coffee as soon and hot as possible.

Disadvantage of a cafetière is that it is not so easy to clean. The coffee dregs can stuff up in the strainer or on the edges. Make sure to clean the whole cafetière after each use because otherwise coffee grounds remains behind resulting in a rancid flavor of the next coffee.

Click on the link to read more about Al fresco.