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Brewing Eco Coffee in Your Cafetiere

A guide to achieving the best cafetiere pot of Eco Coffee.

Brewing Eco Coffee Espresso

Allegedly... It started in the 19th century when a frenchman forgot to add some coffee to his pot of boiling water but after he chucked some in he noticed that they floated to the top, so he made a rudimental metal screen on a stick to push the coffee grounds to the bottom of the pot. Et voila, the "French Press" or "Cafetiere" was born... or so they say. I'll leave it for you to decide wether you believe it.

Tip #1 - The Grind

It's important to make sure the coffee is not ground too fine, we offer cafetiere specific ground coffee to take the hassle away from setting up a grinder just for cafetieres and then having to change the grind depending on which coffee you fancy... although, if you enjoy that then by all means, grind away!

If the coffee is ground too fine then the coffee could end up a bit sludgy, chalky and overly-bitter. But too coarse and the pot will end up being a bit weak and possibly a touch sour.

Tip #2 - The Dose

A good rule to aim for is 7g of coffee to every 100ml of water. but that is just what we believe gives the best results... you may decide that the Signature Blend roast needs to be a tiny bit finer to get the best taste, in that case, tweak it. I'm not going to tell you you're wrong if you really enjoy our Eco Coffee!

"These are purely guidelines... you're the one brewing the coffee, you shouldn't have to BUT you can always adjust it to your taste" – Kieran Mitchell, Head Roaster

Tip #3 - Prep

Using the above measurement ratios, add your coffee first and then add your hot (but not boiling, 93°-95° is ideal) Best way to get to this temperature if you don't have a temp control kettle is to boil a standard kettle, leave it for 2-3 minutes after boiling so it comes down a few degrees before pouring it in the pot. Then, once both coffee and water are in, give the mixture a big stir for a few seconds to make sure all the grounds can infuse with the water and WAIT! 2-3 minutes is a good time to aim for. Enough time for the Eco Coffee to steep and get all the wonderful flavours out of them.

Tip #4 - Take The Plunge

After that 2-3 minutes of painful waiting you can slowly and steadily push the plunger down through the water until you get to just above the coffee, so before you feel any resistance. This means the coffee can still infuse in the water, you don't want to squeeze it like a teabag.

Tip #5 - Enjoy

Once you've plunged, pour your Eco Coffee in to your cup/mug/bowl/mouth and savour the aromas. You'll notice that it takes a minute for the aromas to break through, as it's harder to notice them when the water is still hot. But if you leave it too long and it gets cold, you may notice the aromas and flavours have gone. Either way, bloody enjoy it!

Be sure to check out our other brewing tips as well as the coffee blog for more helpful guides.

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