Use one scoop of coffee per cup - So, if you have an eight cup cafetiere, use eight scoops of coffee (see 2. above), also pre-warm the cup and milk (if using).
We have a large catalogue of coffee for sale sourced from around the globe and roasted here in York. People are always asking us to recommend them a coffee for their cafetiere, here are some of our favourites:
Choosing a cafetiere is not as complex nor as expensive as choosing an espresso machine, but there are still certain guidelines which must be followed to ensure good results. Ensure you are buying a reputable make of a standard size, so spare parts are easy to source. Bodum and La Cafetiere are the best known brands.
Ensure you inspect the mesh before purchasing – if the mesh is not fine enough it will let coffee seep through, making a grainy brew. Can it be taken apart to wash? This is ideal otherwise the mesh inserts can get clogged with old coffee and cease to work.
There are several different types of cafetiere vessel on the market too – plastic, glass, Perspex and stainless steel. Glass is traditional, but make sure it suits your kitchen environment. It is worth spending more money on a stainless steel cafetiere (which is also insulated to keep the coffee warmer for longer) if for example, you have a clumsy housemate who drops glasses frequently!
Buy your cafetiere from us and get a free 200g bag of coffee with your purchase! Shop now >
Coffee which is brewed in a cafetiere is infused, like a tea, rather than having high pressure forcing through it, like an espresso.
This means coffee needs to be more coarsely ground, to resemble tea leaves. It also means the flavours which can be picked out are different to those which can be picked out of espresso; flavours tend to be slightly milder and evenly balanced.
The freshness of the coffee is just as important however, so if possible it is always recommended to grind fresh. If you do not own a grinder and wish to source one which is suitable for grinding for cafetieres, please check our guide to grinders.