CLEANING & MAINTENANCE
USAGE
CAUTION:
Always allow the Cafetière to cool completely before cleaning.
•
As soon as possible after use, the coffee grounds should be removed from the Cafetière. Remove
the PLUNGER, LID and STRAINER and clean using warm soapy water. Dry thoroughly.
CAUTION: Avoid using abrasive cleaners such as scouring pads or wire wool as these will damage
the stainless steel finish.
TIP: It is recommended that the STRAINER be dismantled and soaked overnight in hot water to
remove built-up oils.
•
Wash the COFFEE JUG (Cafetière) in warm soapy water using a cloth. For stubborn coffee grounds
that may have stained the interior, leave the COFFEE JUG to soak for several minutes before
scrubbing clean.
NOTE: The Cafetière can be placed upside down on the top shelf of a dishwasher for convenience.
However, to preserve the finish, it is recommended to hand-wash for best results.
TIP: Vinegar can also be applied to clean and break down oily residue. Apply a small amount to a
cloth and rub the affected area in circular motions.
•
Dry thoroughly using a soft cloth before storing. For best results dry immediately after cleaning. Do
not air dry.
1. Using a table spoon, add the coffee grounds to the
COFFEE JUG
. For best results, use a coarse grind, the
size of the coffee grounds should be similar to the size of
tea leaves.
A coarse grind is most commonly used when preparing
coffee in a Cafetière as it infuses with the water better.
DO NOT
use a medium or fine grind.
If the grind is too fine, this can block the filter and result in
overflowing.
2. Heat the water, in a stove-top or electric Kettle to
boiling, then take off the heat for around
1 minute
to cool.
DO NOT
use boiling water as this scorches
the coffee grounds and affects the taste.
For best results, the water temperature should be
90.5°C/195°F.
3. Add around 30ml/1fl oz of hot water to the coffee
grounds and let this sit. This will allow the grounds
to ‘bloom’. Fresh coffee grounds produce gas when
they come into contact with hot water. Allowing
this gas to release prevents pressure from building
inside the French Press that may cause the coffee to
overflow when plunging.
CAUTION: Do not overfill.
4. After the coffee has been allowed to sit for
30 seconds, add the rest of the hot water to the
Cafetière. Pour slowly, and to ensure you wet all of
the grounds, stir with a the
GRANULAR SPOON.
5. Place the
PLUNGER
and
LID
on top of the
COFFEE JUG
and allow the coffee to rest for 2-4
minutes. Different roasts of coffee will do better with
slightly longer or shorter resting times.
6. Gently, and steadily push the
PLUNGER
down.
DO NOT
push too hard or fast as this may cause the
coffee to overflow.
7. Pour the coffee immediately into a suitable cup
and enjoy.
MAX1.7 L
1.5 L
1.0 L
0.6 L MIN
MAX1.7 L
1.5 L
1.0 L
0.6 L MIN
3
0
s
ec
on
ds
RECIPE NOTES
•
We recommend using one tablespoon per cup or one scoop if provided with the
GRANULAR
SPOON
. So, if using a 4 cup Cafetière, use 4 tablespoons/scoops. Don’t be afraid to experiment
here though as you may like your coffee a little weaker or stronger.
•
Warm the Cafetière first. If you have time, rinse the Cafetière with boiling water before use to warm
it. This will keep the coffee warmer for longer.
•
Use a carafe or flask. If you are not going to drink all the coffee immediately, empty it into a thermal
carafe or flask. Allowing the coffee to sit in the coffee grounds will cause it to get bitter.
