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Colture Cafetiere Brew Guide

Follow our four-step guide to brew the best
cafetiere coffee you've ever tasted.

What you'll need:
  • Cafetiere
  • Scales
  • Timer
  • Spoon
  • Kettle
  • Medium-to-coarse-ground coffee

Step 1: Preheat

Step 1: Preheat

Step 1: Preheat

Pour hot water into the cafetiere until it's about a quarter full. Give it a swirl around so that the whole cafetiere is nice and warm, then pour this water into your chosen cup or mug. This keeps a consistent temperature throughout the brewing stages, meaning you don’t lose the heat you need for extracting those delicious flavours from your coffee beans.

Step 2: Weigh and bloom

Step 2: Weigh and bloom

Step 2: Weigh and bloom

Fetch your scales and place your cafetiere on top. Add 21-25g of ground coffee for a three-cup brew, or 60-70g for eight cups, depending on your taste. If you’re grinding the beans yourself, set your grinder to a coarse grind or select “cafetiere” grind when you buy our beans; the texture should be that of rough sand.

Using water that’s straight off the boil, pour three times the weight of the ground coffee into the cafetiere. Stir and make sure all the grounds are wet for an even extraction, and to release any CO2. Leave things alone for 45 seconds. This stage of the brewing process is known as the bloom.


Step 3: Top up and wait

Step 3: Top up and wait

Step 3: Top up and wait

Fill your cafetiere to 350ml or 1 litre, depending on its size, then wait for four minutes; as it brews, feel free to take time to think about how good your coffee is going to taste.

Step 4: Break the crust and serve

Step 4: Break the crust and serve

Step 4: Break the crust and serve

Break the crust with a spoon to let the grounds sink, then place the lid, with its plunger fully lifted, on top. However, DON'T PRESS THE PLUNGER DOWN; this would agitate the fines (the smallest coffee grinds) and put these into your drink.

Decant your brew immediately into another server or cup to stop the extraction process. If you leave the coffee in with the grounds for too long, it will over-extract and taste ashy and bitter.

If you’re not going to serve it all at once, pour the coffee into a separate coffee pot or jug so it can be enjoyed as it cools, and its flavour notes become more prominent.