How does a cafetière work?

Making coffee with a cafetière is one of the most honest ways to brew. No capsules, no complicated settings, just coffee and hot water. The result is a rich, full cup you taste right away. Curious how it works? We explain it step by step so you'll know exactly what to do. Also check out our range cafetières and choose the size that suits you.

Use coarsely ground coffee for the best flavor and to prevent the filter from clogging.

What exactly is a cafetière?

A cafetière consists of a glass or stainless steel pot with a plunger. The plunger has a fine metal filter at the bottom. You put coarsely ground coffee in the pot, pour in hot water, let the coffee steep and then gently push the plunger down. The filter holds back the grounds and your coffee is ready to pour. Simple, effective and delicious.

What do you need?

A cafetière in the right size (3-cup for yourself, 8-cup for company)
Coarsely ground coffee, preferably freshly ground
Hot water around 90 to 95°C (just below boiling)
A spoon or stirring stick
A timer (handy, but not required)

How much coffee should you use?

A good basic ratio is 1 tablespoon of coarsely ground coffee (about 7 to 8 grams) per 100 milliliters of water. For a 350 ml cafetière you therefore use about 3 to 4 tablespoons of coffee. Want your coffee stronger? Add a bit more coffee instead of using less water. Play with it until you find the ratio you like.

Step by step: how to make coffee with a cafetière

Preheat your cafetière by pouring in a splash of hot water and then discarding it. This helps keep your coffee hotter for longer.
Put the coarsely ground coffee into the empty pot.
Slowly pour the hot water (90 to 95°C) over the coffee. Make sure all the grounds are well wetted.
Stir briefly so the coffee is evenly distributed.
Place the lid with the plunger on top, but don't press it down yet. Let the coffee steep for 4 minutes.
Press the plunger down slowly and with steady pressure. No rush, no force. Slowly down.
Pour the coffee immediately. Don't leave it in the cafetière, otherwise it will continue extracting and become bitter.

Why coarse ground coffee?

This is a point where many people go wrong. Finely ground coffee passes through the metal filter and ends up in your cup. That gives a cloudy, gritty coffee. If you use coarsely ground coffee, the filter holds everything back neatly. Moreover, a coarser grind gives a nicer, rounder flavor profile in the cafetière. Grinding fresh just before use is the very best thing you can do for your coffee.

How long should you let the coffee steep?

Four minutes is the standard and works very well for most coffees. Want a lighter coffee? Try 3 minutes. Want it a bit more intense? Go to 5 minutes, but not longer. Letting it steep too long makes the coffee bitter and that's a shame. Feel free to experiment until you find the perfect steep time for your taste.

Cleaning and maintenance

After use, remove the plunger from the pot and discard the grounds. Rinse all parts with warm water. Occasionally you can take the plunger completely apart to clean the filter thoroughly. Build-up of old coffee oils causes an unpleasant, dull aftertaste in your next cup. Clean equipment is the foundation of great coffee.

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A cafetière, also known as a French Press, works with a simple but clever system: coffee steeps in hot water, and a metal plunger filter pushes the grounds down. What remains is clear, aromatic coffee you can serve right away. No paper filter, no loss of flavor. This is no-nonsense coffee brewing at its best.

Cafetières come in different sizes, from a compact 3-cup model to a roomy liter for when you have guests. The glass pot shows you exactly what’s happening, and the metal filter lasts for years. Quality that proves itself every morning, at a price that isn’t unnecessarily complicated.