Guide · Cafetières
How to use a cafetière properly: ratio, steep time and a cleaner cup
Using a cafetière the way Bodum, the maker of the Chambord, sets out: how much coffee, water temperature, the four-minute steep, a gentle plunge and easy cleaning.
If you’re wondering how to use a cafetiere properly, the method is simple: coarse coffee, hot but not boiling water, a four-minute steep and a slow, gentle plunge. Most of what goes wrong, such as sludge, bitterness or a plunger that won’t go down, comes from the grind or from pressing too hard. We haven’t tested this in person. This guide is based on Bodum’s own French press instructions, Bodum being the maker of the Chambord, with UK prices from Bodum checked 3 Oct 2026. Read how we compare.
What you need
- A cafetière. Any size works. Bodum’s classic Chambord in the 1-litre (8-cup) size was £49.90 at Bodum UK, checked 3 Oct 2026. See it at Bodum UK.
- Coarsely ground coffee. Bodum is clear that cafetières need a coarse grind. More on that below.
- A kettle.
- A plastic or wooden spoon for stirring. Bodum warns that a metal spoon can scratch or chip a glass beaker.
- A timer, or your phone.
Who it isn’t for: anyone who wants a perfectly clear cup. A cafetière filters through a metal mesh rather than paper, so expect a little fine sediment at the bottom.
The starting ratio
Bodum works in “cups” of about 125ml (4oz), so its 8-cup Chambord holds about a litre. Its guide is one Bodum scoop of coarse coffee for each cup of water.
There’s one quirk worth knowing. Bodum’s UK product page describes that scoop as a rounded teaspoon, while its printed instructions say a rounded tablespoon. The scoop that comes with the pot is the reliable measure. If you’ve lost it, start nearer the tablespoon end and adjust to taste.
| Cafetière size (Bodum cups) | Water, roughly | Scoops of coffee |
|---|---|---|
| 3-cup | 375ml | 3 |
| 4-cup | 500ml | 4 |
| 8-cup | 1 litre | 8 |
| 12-cup | 1.5 litres | 12 |
Leave about 2.5cm of space at the top, as Bodum suggests, so the water figures above are a little under the brim.
How to use a cafetiere: step by step
These steps follow Bodum’s instructions, in our own words.
- Take the plunger out. Stand the cafetière on a flat, dry, heatproof surface, hold the handle firmly and pull the plunger unit straight up and out. Check the filter is properly put together.
- Add the coffee. One Bodum scoop per cup, coarsely ground.
- Pour on hot water, not boiling. Bodum’s UK page gives a range of about 92–96°C. If you don’t have a temperature kettle, let a boiled kettle sit for a short while before you pour. Leave 2.5cm of space at the top.
- Stir. Use a plastic or wooden spoon to wet all the grounds.
- Put the lid on, but don’t press. Sit the plunger unit on top with the plunger raised, and turn the lid to close the spout so the heat stays in.
- Wait four minutes. Bodum’s instructions say at least four.
- Plunge slowly. Hold the handle, with the spout turned away from you, and use just the weight of your hand on the knob to push the plunger straight down. Bodum says slow, light pressure gives the best results.
- Pour. Turn the lid to open the spout and serve. If you won’t drink it all at once, pour the rest into a flask or jug so it isn’t left sitting on the grounds.
Who it isn’t for: anyone in a rush. On top of boiling the kettle, the steep alone takes four minutes.
Getting the grind right
The grind matters more than anything else with a cafetière. Bodum’s instructions say to use only coarse ground coffee, because a fine grind can clog the filter and build up pressure in the pot. That’s also the main cause of a plunger that’s hard to push.
If you buy ground coffee, look for packs marked for cafetières. If you grind your own, use a coarse setting; our pick of coffee grinders for a French press may help. Our guide to grind size for a French press explains what to aim for, and we’ve picked out the best ground coffee for a cafetière.
Fixes for sludge and bitterness
- The plunger is hard to push. Bodum’s advice is to stop, lift the plunger out, stir the coffee, then plunge again slowly. Don’t force it. Bodum warns that pushing hard can make scalding coffee shoot out of the pot.
- There’s a lot of sediment in the cup. Usually the grind is too fine. Try a coarser setting or a coarser pre-ground coffee, plunge more gently, and leave the last bit in the pot rather than pouring every drop.
- It tastes bitter. Go back to Bodum’s two basics: water that’s hot but off the boil, and a coarse grind. Check both before changing anything else.
- It tastes weak or thin. Try an extra scoop of coffee next time, and make sure you’ve waited the full four minutes.
- Grounds are getting round the edge of the filter. Check that the filter is screwed together properly. Bodum sells replacement parts, including a filter plate for the 4-, 6- and 8-cup pots at £6.90 at Bodum UK, checked 3 Oct 2026.
A cafetière for one
The method doesn’t change for a single mug: one Bodum scoop per 125ml cup, four minutes and a gentle plunge. A small pot, such as a 3-cup, means you’re not trying to measure a tiny amount into a big jug. Our guide to the best cafetière for one covers the small sizes.
How to clean a cafetière
- Before first use, Bodum says to wash it in warm, soapy water and dry it well.
- After each use, Bodum says to unscrew the filter assembly and clean the plunger unit.
- Dishwasher: Bodum’s instructions say only the filter, glass, plastic and chrome parts are dishwasher-safe, so check what your own model is made of.
- Check the glass. Bodum says not to use a beaker that’s scratched, chipped or cracked. Replacement beakers are sold separately. The 8-cup spare glass was £18.90 at Bodum UK, checked 3 Oct 2026.
- Keep it off the hob. Bodum’s French presses aren’t for stovetop use.
Where to go next
Shopping for a new pot? Our guide to the best cafetières compares glass, steel and double-walled models.
FAQ
How long should coffee brew in a cafetière? Bodum says at least four minutes before you plunge.
Should you use boiling water in a cafetière? No. Bodum says hot but not boiling, and gives a range of about 92–96°C on its UK site.
How much coffee do you put in a cafetière? Bodum’s guide is one Bodum scoop of coarse coffee per 125ml cup, so eight scoops for a 1-litre pot.
Why is a cafetière hard to plunge? Usually the grind is too fine. Bodum says to remove the plunger, stir and plunge again slowly, and never to force it.