For this recipe, we're using 15g of ground coffee for 250ml of coffee.
- Coffee: 15g (coarse grind)
- Water: 250ml
- Temperature for coffee extraction: Between 93-96 degrees.
Instructions
- Gather all necessary ingredients and equipment.
- Heat your brewing water to 97°C.
- Make sure the cafetière is clean, then preheat it by filling it with hot water. Discard the water once the vessel is warm.
- Grind the coffee to a coarse consistency, similar to granulated sugar.
- Add 15g of ground coffee to the cafetière.
- Place the cafetière on a scale and tare it to zero.
- Pour 250ml of water in a circular motion over the grounds, ensuring they are fully saturated.
- Stir the mixture three times.
- Place the plunger gently on top (without plunging) and let the coffee steep for 3 minutes.
- At the 3-minute mark, remove the plunger, stir the brew three more times, then skim off the floating layer of grounds using two tablespoons and discard it.
- Replace the plunger and continue brewing until the timer reaches 6 minutes.
- At 6:00, slowly press the plunger down until the mesh just touches the surface of the brewed coffee.
- Immediately decant the coffee into a carafe or pre-warmed cups to stop extraction.
Enjoy your perfectly brewed cup!
