Barista recipes: Bowler filter coffee using a cafetière
Coffee fans who like your brew with nutty, chocolatey and mellow notes, prepare to be Bowler’d over. Our new and improved Bowler filter coffee. A fully washed single origin sourced from a small-scale grower in a Colombian region famous for quality coffee, the new Bowler has a clean finish with notes of nectarine, apple and sweet panela.
This coffee is best brewed using filter brewing methods. We like to brew this coffee with cafetière. We suggest using freshly ground coffee (medium grind size), a scale and filtered water.
Here is our recipe to give you some guidance on how to brew this coffee
- Using a ratio of 75g/L, put your ground coffee into the cafetière and pour the correct amount of water just off the boil. As an example; if you are using 20g of coffee, use 260g of water
- Stir the mass and leave the coffee to steep for four minutes
- After 4 minutes, stir again and leave to steep for another 4 minutes
- Plunge slowly, decant immediately and enjoy
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Hats off
Did you know that Southwark has a long and storied hat-making tradition and is the birthplace of the bowler hat? Created, just around the corner from our first coffee house, in 1849 by Bowler and Bowler for Edward Coke, the younger brother of the 2nd Earl of Leicester.
What’s in a name?
So, is it a cafetière or a French press? The answer is both but it mostly depends on where you’re from. Filter coffee drinkers in the UK and Ireland we mostly call them a ‘cafetière’. In North America ‘French press’ is more popular, which is ironic because in France they mostly say ‘cafetière à piston’, or simply ‘cafetière’. In Italy it’s a ‘caffettiera a stantuffo’ while in New Zealand, Australia and South Africa they simply call it a ‘coffee plunger’. But whatever you want to call it is fine with us, what matters is what’s inside it. After all, would coffee served from cafetière by any other name still taste as sweet?
