Caffetiere (French Press)
Preheat your cafetière by pouring in some boiling water and giving it a swirl.
Discard the water, then put in your coffee. 16g / cup (heaped dessertspoon).
Pour some just-off boiling water (ideally 92-96 degrees) over the dry coffee and saturate all the grounds.
Stir the coffee a few times.
Let it steep for 3 minutes, with the plunger cap on, but not pressed down (that’ll stop the heat escaping).
Replace the plunger, and carefully plunge at a consistent pace.
For best results, decant the finished brew.
Fold your paper filter along the seam and into a cone. Put the cone in your V60 (which should be sitting on top of a cup or jug).
Rinse the filter by pouring hot water through it and into the cup (then tip out the excess).
Place your coffee in the cone and gently shake flat.
Put your V60 and cup (or jug) on the scale.
Start the timer. Pour in 50g of water, covering all the coffee, making it bloom.
After 30 seconds pour in 100g of water. Pour in concentric circles, into the coffee itself (not the sides of the filter paper!).
After 60 seconds, pour in 50g more water.
At 90 seconds, add another 50g.
All your water (250g of it) should be in by the 90-second mark. Now, let it drip until finished.
Your brew should be done within two to three minutes.
If it’s taking longer than expected, coarsen the grind next time. If it’s running short, go finer
Stovetop (Moka Pot)
While the kettle’s boiling, grind your coffee. Not too finely! Remove the top of the Moka Pot and basket. Fill the bottom, preferably with hot water (not cold – increased contact time with water will extract the bitter elements), making sure the level stays below the safety valve.
Put your ground coffee in the basket and level it out without patting it down.
Place the basket back in the Moka pot, with the spout down. Screw the top onto the bottom. Careful, it’ll be hot.
Then, put the pot over a low to medium heat.
When the pot starts gurgling, you’re in luck – your coffee’s good to go. Take it off the heat and serve.