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A medium grind is best for cafetière coffee. If the grind size is too fine, you'll be left with lots of sediment in your cup. Too course a grind and you'll get a weaker coffee.

We recommend 60g of ground coffee per litre of water.

Just off the boil is best. We recommend boiling the kettle and waiting a few minutes, before adding to the cafetière.

Common causes for bitter coffee are using coffee that is too finely ground, over-steeping, or using boiling water.

Medium to dark roast coffee work well with cafetière brewing, as it bring out their rich, full-bodied flavour.

Tip away any grounds and rinse immediately after use. Then deep-clean with hot, soapy water.