Brew Guide By Carlos: Beans to Cafetiere

Olá, meu amigo — Carlos here.
I’m Brazilian, which means two things: I talk with my hands, and I take my coffee very seriously. But don’t worry — this guide is not one of those intimidating, barista‑level lectures. This is the simple, joyful way to turn whole beans into a beautiful cafetière brew at home.

Whether you’re new to coffee or want to level up your morning ritual, I’ve got you.

Step 1: Choose Your Beans (This Is Where the Magic Starts)

Fresh beans are everything.
If you’ve ever wondered why your coffee sometimes tastes flat, lifeless, or like it’s judging you… It’s probably the beans.

Look for:

Freshly roasted (ideally within the last 4–6 weeks)
Whole beans, not pre‑ground
A roast that matches your vibe:

Light = fruity, bright
Medium = balanced, smooth
Dark = bold, chocolatey, “wake up and behave” energy

Carlos tip: If you’re unsure, go medium. It’s the denim jacket of coffee — it works with everything.

Step 2: Grind Like a Pro (But Without the Drama)

For a cafetière, you want a coarse grind — think sea salt, not powder.

Why coarse
Because if it’s too fine, your coffee will over‑extract and taste bitter. And nobody wants bitter. Life is already bitter enough — especially in London when it rains for the 14th day in a row.

If you have a grinder:

Burr grinder = best
Blade grinder = totally fine, just pulse gently and don’t turn your beans into dust.

Step 3: Heat Your Water (Not Too Hot, Not Too Cold)

Boil your kettle, then let it sit for 30 seconds.
You’re aiming for around 93°C, but don’t worry — you don’t need a thermometer. Just don’t pour boiling water straight onto the grounds unless you enjoy burnt flavours.

Carlos tip: Warm your cafetière with a splash of hot water first. It keeps the brew temperature steady and makes you feel like a pro.

Step 4: Add Coffee + Water (The Perfect Ratio)

The golden ratio for cafetière brewing is:

1 gram of coffee for every 15 grams of water

Or, in normal human language:

3 tablespoons of coffee
For a standard 350ml cafetière

Steps:

Add your ground coffee to the cafetière
Pour in a little hot water to “bloom” the coffee
Wait 30 seconds
Add the rest of the water
Give it a gentle stir (not a tornado)

Blooming lets the coffee release trapped gases — it’s like the beans waking up and stretching.

Step 5: Steep for 4 Minutes

Set a timer.
Four minutes is the sweet spot — enough time to extract flavour without bitterness.

Use this moment to breathe, stretch, or stare out the window dramatically like you’re in a music video. Up to you.

Step 6: Press Slowly (This Is the Moment of Truth)

After four minutes:

Place the plunger on top
Press slowly and steadily
If it feels too hard to push, your grind was too fine
If it drops like a lift with broken brakes, it was too coarse

But don’t stress — you’ll get the feel for it.

Step 7: Pour, Sip, Enjoy

Serve immediately.
Cafetière coffee left sitting with the grounds will keep extracting and turn bitter, like leaving pasta in the water too long.

Drink it fresh, drink it warm, drink it with joy.

Carlos’ Final Word

Making great coffee at home shouldn’t feel complicated.
It’s a ritual — a small moment of calm, flavour, and connection in a busy world.

If you follow these steps, you’ll get a cafetière brew that’s rich, smooth, and full of character… just like the Brazilian who taught you how to make it.