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The secret to great cafetiere coffee | Kitchen aide

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July 7, 2026 · 2:59 PM

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The key to great cafetiere coffee is in the details, such as the temperature of your water and the length of brew. Photograph: Cavan Images/Getty Images/Cavan Images RF

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The key to great cafetiere coffee is in the details, such as the temperature of your water and the length of brew. Photograph: Cavan Images/Getty Images/Cavan Images RF

Kitchen aideChefs

What’s the secret to great cafetiere coffee?

Electronic scales are a non-negotiable, say connoisseurs. Add a pinch of patience, some trial and error, and you, too, can master the French press

Anna Berrill

Tue 7 Jul 2026 08.00 EDT

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What’s the best way to make coffee using a French press?****Mine always ends up too watery or too strong.Yoanna, St Andrews, Scotland****“Coffee is one of those rabbit holes where it really depends how much money and time you want to spend,” says Ben Kovar, head of coffee at Campbell & Syme Coffee Roasters in north London and Hertfordshire, but a little investment goes a long way. “A grinder will make a big improvement. If you’re just brewing for you and, say, your partner, I’d recommend a hand grinder, because you’re not then paying for the electronics – you’re just paying for a good set of burrs.” (Comandante is Kovar’s go-to.) Of course, adjusting the grind size allows you to make coffee in a host of ways, but if Yoanna plans to stick with a cafetiere and has a good local cafe, Kovar would be inclined to head there instead. “Obviously it’s nicer to grind fresh at home, but they’ll most likely be using a top-end grinder, so that’s probably going to taste better so long as you use up a bag every two weeks. Plus, it’s nice to have a dialogue with your local barista.”

The water you use will dramatically impact the taste of your coffee, too, Kovar says: “Filter coffee is 98% water, after all. You might have spent a lot on a grinder, but if you’re using London tap water, say, it’s going to be too hard and not very nice.” A filter jug is a good starting point, but the main thing is to soften the water slightly. And don’t use the kettle straight off the boil: “Wait 30 seconds, then use the very hot water.”

The other bit of kit you’ll want is a set of scales. “You need to know what the main variables are, so how much coffee you put in, how much water, and use a timer for the brew – if you buy bespoke coffee scales, they usually have one built in,” Kovar says. (If you don’t want to fork out, though, standard kitchen scales will work just fine.) Kovar uses 60g coffee for each litre of boiled water: “So, if you’re brewing 250ml, which is typically one cup, use 15g coffee.”

James Hoffmann, barista and author of The World Atlas of Coffee, then lets the coffee brew for four minutes. “Now grab a tablespoon and stir the crust that forms on top of the coffee. A lot of it will start to fall away, and you’ll be left with a few bits on top – some foam, some floating bits. Scoop those off and discard.” Then he does nothing at all for at least another five minutes. “When you do eventually push in the plunger, don’t plunge all the way to the bottom, otherwise you’ll stir up the sediment all over again.” You want the plunger to sit just on the surface of the coffee, then pour it gently. Ideally, decant the entire cafetiere in one go, Kovar adds, because, that way, you’ll get a consistent brew.

Essentially, it’s all a bit trial and error, Kovar says: “Change only one variable at a time – if it’s too strong, add more water or use less coffee – and eventually you’ll have a recipe you like.” Just be sure you take stock of everything you’ve tweaked. Then you’re ready to take the plunge (sorry).

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  • [m909](https://profile.theguardian.com/user/id/3962422) [2 minutes ago](https://discussion.theguardian.com/comment-permalink/175106852)   [m909](https://profile.theguardian.com/user/id/3962422) [2 minutes ago](https://discussion.theguardian.com/comment-permalink/175106852)      0     Having made coffee at home and at work over the years - the key for me is the coffee. Even if it means opening a new office size sachet rather than leaving what's there stewing. The boss noticed too!

I have tried cafetiere, filter and bean to cup and have ended up with the bean to cup as recommended by The Guardian this year. The choice of coffee is from a rota of 6 providers. I buy from each in order (you'd not be surprised I was an auditor and do have a spreadsheet to help...) and it keeps the experience fresh. Back to Glasgow for an order next week.

I do alter the grind and the strength and the choice of what the machine does in terms of "length" and "dose" It's enough for my household.

I found the capsule machine worked just fine last week, in our holiday rental. Perhaps we were in a better mood! But with what is a fairly low priced machine (for B2C) I can enjoy my coffee without too much hassle. The odd descale and the clean of the insides are no chore.

I liked my cafetiere - but tended to vary the quality too much too often. Hence my leaving the "work" to a machine! Reply

  • [DragonsEgg](https://profile.theguardian.com/user/id/114371081) [3 minutes ago](https://discussion.theguardian.com/comment-permalink/175106833)   [DragonsEgg](https://profile.theguardian.com/user/id/114371081) [3 minutes ago](https://discussion.theguardian.com/comment-permalink/175106833)      0     Outside the Guardian, I have never heard anyone call a cafetiere a French press, and even the article itself doesn't use it. Is this for our transatlantic* friends or for those who need to sound as if they are using something far more esoteric than a mere cafetiere?

  • I realise the OP is from St Andrews, but this probably makes them unlikely to be Scottish. Reply

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