Cafetière
Full immersion, full body, hard to get wrong. The unhurried, take-your-time method.
Full immersion, full body, hard to get wrong. The unhurried, take-your-time method.
Pre-heat the press
Pour hot water in, swirl, discard. A cold cafetière drops the brew temp instantly — it matters more than people think.
Add coffee
30 g of coarse-ground coffee. Coarser than you think — fine grinds clog the filter and produce a sludgy, bitter cup.
Pour & stir
Add 94–96 °C water off the boil. Fill to just below the top, then stir once gently to wet all the grounds evenly.
Steep 4 minutes
Place the lid on (plunger up) but don't plunge yet. Set a timer for 4 minutes. Don't stir during steeping.
Break the crust, skim
At 4 min, stir the top crust gently with a spoon and skim off the floating grounds. This reduces bitterness in the final cup.
Plunge slowly
Press the plunger down with steady, even pressure over 20–30 s. Slow plunge = cleaner cup. Pour immediately — don't leave coffee sitting on the grounds.
Best blends for cafetière
The cafetière's full immersion suits Forest Walk's Robusta character — body, structure, no bitterness. The coarser grind and metal filter let Forest Walk's weight come through cleanly. Amber Mist in a cafetière is surprisingly sweet: the honey-process fermentation opens up differently with more contact time.