Although the cafetière is one of the simplest ways of making fresh coffee, it’s also one of the most variable. We’ve already talked about how you can improve the consistency of the coffee you make in your cafetière by keeping an eye on temperature and brewing time, and now we’re going to look at the other factors that might be keeping you from enjoying the perfect drink.
As a natural product, coffee is both perishable and porous. As time goes on, the flavour deteriorates and it can also absorb other flavours if it’s not correctly stored. Always buy your coffee beans from a reputable source, so that they’ll arrive properly packed and sealed. Once you’ve opened them, seal them in an airtight container in a cool, dark place and use them as quickly as possible.
Size of grounds
If you’re using a cafetière, you’ll need to use a coarser grind than you’d use in a machine, otherwise there’ll be lots of sediment that slips past the filter. The best option is to grind your own beans, or to purchase ground coffee that’s designed for use in cafetières. If you grind your own, don’t forget that ground coffee loses its flavour even more quickly than coffee beans, so only grind as you need it.
Finally, think about the amount of coffee you’re putting into the pot. Even if you use the same measure each time, there can be a huge variation between a heaped, level and rounded measure. Many cafetière manufacturers include a measure with their product; if you really want the best possible taste then you could also use the industry 17:1 rule, i.e. 17g of water to every gram of coffee – it may prove a little fiddly, though!
However you like to brew your coffee, don’t forget that over at our coffee beans page you can find a wide range of coffee beans, coffee ingredients and coffee accessories at wholesale prices.