The good old French Press, or cafetiére, as some people like to call it, is a classic way to enjoy our infused ground coffee. This method has been used across Europe since it was first designed in 1852, but we know a few secret tips that will help you nail it. Our favourite coffee to brew as a French Press is our Rich Hazelnut Infused Ground Coffee. As the coffee is steeped in the hot water for four minutes, it really brings out the silky-smooth hazelnut flavour and gives the coffee a lovely body.
Below are some tips for brewing a kick-ass French press, or skip straight to method.
First things first, fill up the kettle with freshly drawn water and pop it on to boil. You’ll need to boil more than you need, as we suggest pre-heating the cups and the French Press with boiling water to ensure your coffee stays warmer for longer. When all the equipment feels warm, discard the hot water.
Coffee to Water Ratio
How much coffee you need for this brew method depends on the capacity of your French Press. For this method, we use a brew ratio of 60g of coffee to 1 litre of water, so in this instance we used 21g of coffee for our 350ml cafetiere.
We don’t want to get too geeky on you, but water temperature is important regardless of the brew method you use. Ideally, water needs to be at 94 degrees Celsius to ensure it doesn’t burn the coffee and extracts at the best rate. We suggest boiling the kettle and waiting a minute for it to cool slightly before pouring.
You will need:
Little’s flavour infused ground coffee of your choice
1. Heat up the French Press and mugs with boiling hot water and discard after one minute
2. Add the coffee to the beaker. You’ll need roughly 60g of coffee for every 1 litre of water, so in this instance we used 21g of coffee for our 350ml cafetiére. This is roughly one heaped tablespoon per cup.
3. Pour your hot water over the grounds and start a timer. For our Little’s branded cafetiere you need 350ml of water.
4. Give the surface of the grounds a little stir.
5. Place the lid on top of the beaker to retain the heat and start a timer for 4 minutes.
6. When the four minutes is up, serve the coffee. We prefer not to plunge it, to ensure there is no sediment that gets passed the filter. We recommend you pour all the coffee right away, otherwise it continues to brew and it will be too strong!