Henry's cafetiere best method
Henry finds our coffee works best in a cafetière, releasing all the aromas for an easy but delicious blend. For his perfect brew, Henry likes to use 45g of coffee (medium/coarse grind), with 750ml of 93-96°C water.
Step-by-step method
- Preheat the vessel with hot water, then discard
- Add 45 g fresh ground coffee and level it
- Place French press on scales (if using) and tare
- Start timer
- Pour 150–200 ml of 93–96 °C water, stir to fully saturate
- Add remaining water and stir again
- Place plunger on top and steep for 3–5 minutes
- Gently press plunger down to just above the coffee bed
- Pour and enjoy
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