The secret to great cafetiere coffee | Kitchen aide

The Guardian's 'Kitchen aide' column addresses a common query from Yoanna in St Andrews, Scotland, regarding how to master cafetiere (French press) coffee, which often turns out too watery or too strong. Ben Kovar, head of coffee at Campbell & Syme Coffee Roasters in north London and Hertfordshire, emphasizes that while coffee brewing can be a deep 'rabbit hole' of investment, a few key steps can significantly improve the outcome. He highlights that electronic scales are 'non-negotiable' for precise measurements, and investing in a good grinder will make a 'big improvement' to the coffee's quality. Beyond equipment, Kovar stresses the importance of patience and a willingness to experiment through trial and error to find the perfect balance for one's personal taste.