Coffee Brewing - Cafetiere

The cafetiere, french press or plunge pot. It seems like every home has one and is often the first purchase for someone looking to improve their coffee drinking experience. It's easy to use, quick to clean and means you can try a selection of the many different coffees on offer.

It is a type of immersion brewing where the coffee is put into the pot and the water then poured directly on top and brewed all together for 3-4 mins. The metal filter is then pushed down to separate the grounds from the brewed coffee and served. This method is best for coffee drinkers who love a rich, full bodied experience in their cup. You will notice a slightly murky colour to the coffee and a sediment of ground coffee at the bottom. This is due to the metal mesh filter, with relatively large holes, letting the oils and some coffee solids into the drink. This is what contributes to the full mouth feel of a cafetiere coffee but can risk leaving a muddy or earthy taste if you use too fine a grind. Small particles of coffee immersed in boiled water for too long will extract bitter flavours and make the strength unpleasant.

Unfortunately, pre-ground coffee bought from stores is often too fine for cafetiere and more suitable for filter or mokka pot. A better option would be purchase a burr grinder and grind whole beans. A burr grinder used for making cafetiere coffee doesn't have to be expensive as the courser grind means less precision is needed than the micro adjustments needed for espresso.

A really easy improvement to your cafetiere brewing at home is to the let boiled water in the kettle cool down for a few minutes before pouring over the coffee. For even better results try stirring the grounds in the pot until the bloom is an even colour then push the filter down so all the coffee is submerged just under the water surface.

The coffee tree

Learn all about the coffee tree and the different varieties that you can find.

Harvesting coffee

Find out how coffee is harvested and the hard work that the coffee farmers put into our lovely drink.

Processing coffee

Read about what they do after the harvesting of coffee and the various processing methods.

Brazil

The largest producer of coffee with a production of around 43 million bags (60KG) of coffee.

Colombia

Producing around 13 million bags (60KG) of coffee, Colombia is the third largest producer of coffee.

El Salvador

Not the largest producer with 0.5 million bags (60KG) but boy do they know how to grow coffee!

Costa Rica

This beautiful country produces around 1.5 million bags (60KG) of coffee each year.

Guatemala

Guatemala produces around 3.5 million bags (60KG) each year and produces very high quality certified coffee.

Ethiopia

The birthplace of coffee with wild coffees and a production of around 6.5 million bags (60KG).

Kenya

The neighbour of Ethiopia yet with a very different flavour profile, Kenya produces under a million bags (60KG) of coffee each year.

Rwanda

Only about 0.25 million bags (60KG) are produced each year by Rwanda but we love Rwandan coffee.

India

With over 5 million bags (60KG) a year, India produces quite a bit of coffee and use the famous Monsooning processing method.

Indonesia

Over 6.5 million bags (60KG) are produced annually by Indonesia with some famous growing regions.

Sourcing coffee

How we source our coffee

How we roast coffee

Find out how we roast coffee here at Limini

Weighing and bagging

Yes, we do things by hand. Find out how we do it here.

Espresso coffee

The most popular method? Learn a bit about it here.

Drip filter

Automatic filter coffee machines. Read all about it.

Chemex

Why Chemex coffee is so good...

V60

An ancient method that has made a big come back.

Cafetiere

A convenient and popular immersion brew.

Aeropress

Not just intriguing but also really good!