The world’s second most popular brewing method next to a dripper! It is well known for the bold flavours that it produces, resulting from the mesh filter instead of a paper filter. The mesh allows the oils that would normally be filtered out by paper or cloth, to be enjoyed after the plunge and pour. In addition to oils, some fine sediment tends to get past the filter and settle at the bottom of the cup. They will do no harm and pack a mean punch of flavour, but the texture of the sediments in the mouth isn’t always favoured!
Tips for that perfect Cafetiere Coffee result
- Measurements: 20g coffee, 300g water (10.5 oz)
- Grind: Cafetiere
- Filter: Metal Mesh (included)
- Bring enough water to just below a boil, in order to brew the coffee and pre-heat the glass.
- Pour some hot water into the cafetiere to heat it up, and then pour it out.
- Place the grounds inside and pour 300 grams of water in evenly, saturating all of the grounds
- After around a minute, submerge the grounds floating at the top into the water and give a slight stir
- After approximately 3 minutes, scoop the layer of fine grounds and bubbles off the top of the water and dispose. This will help minimise the sludge at the bottom of the cup after pouring.
- At around 4 minutes, press the plunger down.
- Pour and enjoy....
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