..drinking too much coffee!For the last week or so, I’ve been trying to come up with a new method for brewing with a cafetiere. It all started when I was testing our new thermal cafetieres (french press) for a previous post. I notice something that is really obvious, but hadn’t crossed my mind before: when you add water to a cafetiere, the cafetiere immediately sucks some of the temperature out of the water.
Even if you pre-heat a cafetiere, its temperature is still lower than the water in your kettle (which of course you’ve left to cool down a bit after boiling). So as soon as you pour the water into the cafetiere, it absorbs heat away from the water until they’re both at the same temperature. As cafetieres are usually made from conductive materials (glass or stainless steel) this heat sync occurs within seconds of pouring water into it.