To plunge or not to plunge?

Coffee roasting is just part of the journey from coffee seed to coffee cup.

 Since we launched the coffee roastery in Durham, we’ve been asked lots of times how we brew our coffee at home; 90% of the time we use a cafetiere, they’re generally low cost, easy, repeatable and most of us have one at home (although often lurking in the back our kitchen cupboards).  

We’ve heard many different ways that folks use this simple brewing method but consistency is definitely key to the success of your cafetiere brewed coffee. It feels like a ritual to me and may seem over the top to others, but I highly recommend giving this a shot. 

What you’ll need

Kitchen scales (very important)

Cafetiere

Two spoons

Kettle

Timer

Fika fresh speciality coffee (of course) ground for cafetiere

A little patience

What you’ll do

1.     Weigh out 50g of coffee beans 

2.     Grind coarsely and put it into the cafetiere

3.     Place the cafetiere on the scales and tare the scale (take back to 0)

4.     Pour 800g of just off boiling water over the coffee, make sure all the coffee is wet

5.     Leave it to brew for 4 mins

6.     After 4 mins, use a large spoon to stir the crust at the top, most will fall to the bottom

7.     Scoop out any remaining foam and floating grounds 

8.     Leave for 6 mins (be patient)

9.     DO NOT PLUNGE – this will just disturb the coffee grounds settled at the bottom. Put the plunger over the top as you pour if you like to avoid any unwanted grounds

10.  Pour carefully into your favourite mug (warmed while you’re waiting) then sit back and enjoy!

We’d love to hear how you get on.