What is the difference between a coffee press and a cafetiere?
Common Cafetière Questions There is no real difference between a cafetière and a French press; they are simply two names for the same coffee brewing method. A French press, also known as a cafetière, cafetière à piston, caffettiera a stantuffo, press pot, coffee press, or coffee plunger, is a coffee brewing device, although it can also be used for other tasks.The cafetiere, aka French Press, is a traditional method of brewing coffee that had been in domestic use since the mid-19th century before the design was officially patented in 1928. Today it’s one of the most recognisable home-brewing methods, and one of the most popular too.Cleaning your French press is as simple as making the coffee. You should clean it daily and once in a while give it a deep clean. Take the cafetiere apart by removing the plunger and mesh filter from the glass jug. Empty the grounds into the recycled waste container.There is no real difference between a cafetière and a French press; they are simply two names for the same coffee brewing method.Quick answer: The main disadvantages of using a French press include coffee grounds in your cup, the need for a coarse grind, the manual effort required for operation, and the challenge of maintaining consistent temperature throughout brewing.
What is a cafetiere coffee?
A cafetière is a heatproof jug, typically made of glass, with a strainer attached to the lid. Once the coffee has brewed, you plunge the strainer to the bottom to separate the spent coffee grounds from the coffee, leaving your perfectly brewed coffee to pour from the spout and the grounds remain secured in the base. The coffee is ground much more finely for espresso than for cafetiere and drip. The grind is crucial with espresso if you just get it slightly too coarse the water passes through too quickly and it under extracts if you grind too fine the water won’t pass quickly enough and it will over extract.You can’t use regular pre-ground coffee or espresso ground coffee. Coffee beans need to be coarsely ground for the best results in the French press. Because the coffee is sitting directly on the grounds for a period of time, it’s prone to bitterness and oiliness.Coffee for Frenchpress Depending on your preferences, aroma and taste of the chosen bean is beautifully developped when brewed with the french press. In most cases, however, it is recommend using a lighter to medium roast with a high proportion of Arabica, 100% Arabica blends or single origins.Coarsely ground coffee is perfect for a cafetière. As a rule of thumb, the longer the coffee is in contact with water, the coarser the grind should be to avoid over-extraction. The cafetière method involves fully immersing the coffee throughout the brew time, meaning a larger, coarse grind is needed.
What coffee is best for cafetiere?
The best coffee beans for cafetiere are medium to dark roasted, 100% Arabica beans with a coarse grind. Italian-style dark roast blends and Colombian single-origin coffees work well, typically costing £9-15 per kg in the UK. Buy whole beans and grind them coarsely (like sea salt texture) just before brewing. In short, the best coffee for cafetiere and any other brew method is the best quality coffee – which is freshly roasted high-quality coffee from coffee roasters or specialist suppliers. What most Brits think of as coffee, whether it’s instant, pre-ground or whole bean, is supermarket coffee.Cafetiere Coffee There are roast profiles that are favoured for certain brew methods. For example, coffee beans for espresso are traditionally roasted at the darker side of things, but you can theoretically use any beans for any brew method, it just depends on what you enjoy.
Is cafetière coffee healthy?
french press coffee can raise your cholesterol levels, which can have negative implications on your health. Although pour-over filter paper can extract some of the healthy oils, if you’re being cautious, a pour-over is the healthier option. Remember to consume both french press and pour-over coffee in moderation. Cafestol, the fatty substance in the oil inside coffee beans, is the cholesterol-raising factor, and it apparently gets stuck in paper filters, which explains why filtered coffee doesn’t affect cholesterol. Espresso and french press, turkish, and boiled coffees do, though, and are progressively worse.For the most part, you don’t have to worry about brewed coffee as it has no cholesterol in coffee beans, according to Dr. Bruemmer. There are certain types of coffee where the low-density lipoprotein (LDL) cholesterol levels may be a little higher,” he says, “like French press coffee, Turkish coffee and espresso.While coffee does not contain cholesterol, it can affect cholesterol levels. The diterpenes in coffee suppress the body’s production of substances involved in cholesterol breakdown, causing cholesterol to increase. Specifically, coffee diterpenes may cause an increase in total cholesterol and LDL levels.Cafestol is a potent compound in coffee oils that raises LDL cholesterol. French press coffee, or cafetiere coffee, contains high cafestol because it skips paper filtering. No paper filter means coffee oils, containing cafestol, remain in the brew. This can increase LDL cholesterol with regular consumption.Key Compounds: Cafestol and Kahweol These compounds are found in the oily part of the coffee and are known to increase LDL cholesterol, the bad cholesterol, which can contribute to the buildup of plaques in arteries and increase the risk of cardiovascular disease.
What grind is best for a cafetiere?
The best coffee grind for cafetiere is a medium-coarse/coarse grind size. If you are buying pre ground coffee then look out for labels such as ‘cafetiere’,’french press’, ‘plunger/percolator’ ‘coarse grind’. If you are grinding the coffee yourself opt for a coarse grind size on your grinder. You can’t use regular pre-ground coffee or espresso ground coffee. Coffee beans need to be coarsely ground for the best results in the French press. Because the coffee is sitting directly on the grounds for a period of time, it’s prone to bitterness and oiliness.