Science of Cafetière - The cafetière, or French press, uses the technique of immersion brewing to diffuse fresh hot water across ground coffee in a uniform pattern and results in slower, more gradual brewing than filter or espresso coffee. Cafetières have mesh filters that, when plunged, hold back the coffee grounds, but leave a small quantity of powder-like coffee grounds called fines, which give the sensation of more viscosity and richness in the cup. First originating in France in the 1850s, the story goes that an old Frenchman would go on walks to escape his nagging wife and take a tin coffee pot with him and boil up a brew over a fire, but found that floating coffee grounds made the coffee difficult to drink and improvised a plunger with some wire gauze to catch the unpalatable coffee grounds and the cafetière was born. Grind of Cafetière - Cafetières require a very specific coffee grind. The optimum grind for cafetières is a very coarse grind indeed and particles should appear somewhere between coarse salt and steelcut oats. Art of Cafetière is ground specifically for cafetière brewing. Brew of Cafetière - The optimum coffee-to-water ratio is 60g per litre (ratio of 1:14). Start your timer, pour freshly boiled hot water evenly over the coffee grounds to the top of the cafetière. Stir the brew after 30 seconds. Once most of the coffee has sunk to the bottom, put the lid on. Leave to brew for 4 minutes (medium strength) to 6 minutes (high strength). Finally, plunge down gently. If you feel the plunger start to get tight, back it up a little and then resume plunging to the bottom and serve immediately. Taste of Cafetière - Café de Strasbourg Light Roast is roasted lighter for a well-balanced sweet, malty and nutty brew with notes of stone fruit and molasses and best served black.
Ingredients
100% Roast Coffee
Safety Warning
Contains caffeine. Not recommended for pregnant women and individuals sensitive to caffeine.
