For a cafetiere, use around 60g of coarsely ground coffee per litre, pour water just off the boil, steep four minutes, break the crust, then press slowly and decant.
Grind coarse. A cafetiere uses a metal mesh, not paper, so anything finely ground passes straight through and keeps extracting in the cup. That sediment is why so much cafetiere coffee tastes muddy and bitter halfway down the mug.
Steep for four minutes and break the crust at the top before pressing. The crust holds grounds that have never properly met the water, and stirring it through at four minutes evens the extraction out. Skim the foam if you want a cleaner cup.
Press slowly, then decant everything immediately. Coffee left sitting on the grounds keeps extracting and turns harsh within minutes, which is the single most common mistake in offices and meeting rooms where a cafetiere sits on the table for half an hour.
Around 60g per litre. For a standard three-mug cafetiere at roughly 350ml of water, that is about 21g of coffee.
Four minutes, then break the crust and press. Longer steeping gives you harshness, not strength.
The grind is too fine for the mesh. Coarsen it to about sea salt texture and the sediment largely disappears.
No. Decant straight after pressing. Left on the grounds it keeps extracting and turns bitter within a few minutes.
For small teams and meeting rooms, yes. It needs no power or plumbing and it produces a genuinely good cup if someone follows the timings.
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