Coffees for Cafetières/French Press

There is absolutely no difference between a cafetière and a French press; they are simply two different names for the exact same manual coffee brewing device. In the UK, Europe, and Australia, the term "cafetière" (or cafetière à piston) is traditionally preferred, whereas "French press" is the standard term used across North America.

Invented in the late 19th century and refined over the decades, this classic device uses a cylindrical beaker and a metal mesh plunger to separate coffee grounds from the water. Because it relies on a metal filter rather than a paper one, it allows the natural oils of our speciality coffee blends to pass directly into your cup. This results in a much richer, full-bodied mouthfeel and a deeply aromatic brew that paper-filter methods simply cannot replicate.

Using a cafetière is one of the easiest and most reliable ways to brew a fantastic cup of coffee at home, requiring nothing more than a good grind, hot water, and a few minutes of patience. Because it is an immersion method - meaning the coffee sits completely in the water - it extracts a beautifully uniform, deep flavour.

To get started with your home coffee brewing setup, follow these simple baseline steps:

Pull your kettle off the boil and let it sit for 1 minute so the water drops to roughly 93°C to 96°C (boiling water will scorch the grounds).

Add your coarsely ground coffee to the bottom of the empty, pre-warmed cafetière beaker.

Pour in your hot water, ensuring all the grounds are completely saturated, and give it a gentle stir with a wooden or plastic spoon.

Place the lid on top to trap the heat, but do not plunge yet. Let the coffee steep undisturbed for 4 minutes.

Press the plunger down slowly and evenly. If you feel extreme resistance, stop, pull up slightly, and continue pressing gently until you reach the bottom.

The secret to brewing French press coffee correctly lies in using a very coarse, consistent grind profile and following a specific water-to-coffee ratio to avoid a muddy or bitter cup. Using a fine grind meant for an espresso machine will slip right through the mesh filter, leaving a gritty residue at the bottom of your mug.

For the ultimate, smooth result, use this professional guide for brewing cafetière coffee:

The Ratio: Use a ratio of roughly 60g of coffee per 1 litre of water. For a standard 3-cup cafetière (about 350ml), this equates to roughly 20g to 22g of coffee (about two rounded tablespoons).

The Secret Technique: After letting the coffee brew for 4 minutes, remove the lid and use two spoons to gently scoop off the floating layer of pale foam and crust from the top surface. This simple trick dramatically reduces bitterness and stops unwanted sediment from getting into your final pour.

The Serving: Replace the lid, plunge gently, and pour the coffee out into your mugs immediately. Leaving the brewed liquid sitting inside the cafetière over the spent grounds will cause it to over-extract, turning a beautifully rich brew bitter and over-strong.