Best Coffee Beans for Cafetiere (French Press) - Complete UK Guide

Quick Summary: Choosing Coffee Beans for Cafetiere

The best coffee beans for cafetiere are medium to dark roasted, 100% Arabica beans with a coarse grind. Italian-style dark roast blends and Colombian single-origin coffees work well, typically costing £9-15 per kg in the UK. Buy whole beans and grind them coarsely (like sea salt texture) just before brewing. Avoid pre-ground supermarket coffee as it's usually stale. Use a 1:15 ratio (60g coffee to 900ml water), steep for 4 minutes, then press and serve immediately.

Got a cafetiere sitting in your kitchen but not sure what coffee to buy? The cafetiere (also called French press) is one of the easiest ways to make good coffee at home - but only if you choose the right beans and follow a few simple steps.

This guide will help you choose coffee and learn to brew it properly. We'll tell you what to buy, how to make it, and why it works.

Quick Start: What Coffee Should You Buy Right Now?

If you just want to grab something today and start making good coffee, here are your best options in the UK:

For Beginners - Safe, Tasty Choices

Italian Dark Roast Blends are your safest starting point. Look for medium-dark to dark roasted coffee labelled as "Italian" style. These typically cost £9-15 per kg and work well in cafetieres.

A quality Italian Mahogany blend around £12 per kg offers good value - you get specialty-grade coffee without premium pricing. These blends are designed to taste good, avoid bitterness, and work well with the cafetiere method.

Colombian Single Origin is another good beginner choice. Colombian coffee has balanced flavours, good body, and rarely tastes harsh or sour. Expect to pay £10-14 per kg for quality Colombian beans.

What Grind to Buy

The ideal grind for cafetiere is a coarse grind, similar to sea salt or breadcrumbs in texture. Buy whole beans and grind them yourself, or ask the coffee shop to grind them "coarse for cafetiere." Don't buy pre-ground coffee from supermarket shelves - it's stale and will taste flat.

If you must buy pre-ground, make sure it's labelled "coarse grind" or "cafetiere grind" and use it within a week of opening.

Where to Buy

UK specialty coffee roasters offer good value and quality. Many sell directly online with next-day delivery. Independent coffee shops often stock local roasters and can grind beans for you.

Avoid supermarket coffee aisles for anything except emergency supplies. The coffee there is usually months old.

How to Make Good Cafetiere Coffee (5 Minutes)

Once you've got your coffee, here's how to make it properly:

What You Need

• Cafetiere (obviously)

• Coarsely ground coffee

• Kettle

• Kitchen scale (or measuring spoon)

• Timer

The Simple Method

1. Boil water and let it cool for 30 seconds (or until it stops bubbling aggressively)
   
   

2. Add coffee - Use 60g coffee for a standard 8-cup 91 litre capacity) cafetiere - about 4 heaping tablespoons if you don't have scales
   
   

3. Pour a little hot water over the coffee, just enough to wet all the grounds. Wait 30 seconds - you'll see it bubble slightly
   
   

4. Fill the cafetiere with the rest of the hot water and give it one gentle stir
   
   

5. Put the lid on (don't press down yet) and wait exactly 4 minutes
   
   

6. Press down slowly - it should take about 10 seconds to press all the way down
   
   

7. Pour immediately into your cup - don't let it sit in the cafetiere or it'll become bitter
   
   

Getting the Ratio Right

Too weak? Use more coffee next time. Too strong? Use less coffee. Bitter or harsh? Your grind might be too fine, or you're using too much coffee.

Most people find their perfect ratio after 2-3 attempts. Start with the amounts above and adjust from there.

Why These Recommendations Work

Now that you know what to buy and how to make it, here's why these choices work so well:

Why Italian Dark Roasts Are Perfect for Beginners

Italian dark roasts are perfect for beginners because they have bold, familiar flavours and are forgiving to brew. Dark roasts have bold, familiar flavours (chocolate, nuts, slight bitterness) that most people recognise as "proper coffee." They're also more forgiving - small mistakes in brewing won't ruin your cup.

The roasting process reduces acidity, which means your coffee won't taste sour or sharp if you get the timing slightly wrong. Dark roasts also create natural oils that give cafetiere coffee its signature rich, heavy body. According to coffee research, darker roasts are more soluble and extract more readily in immersion brewing methods.

Why Colombian Coffee Works So Well

Colombian coffee grows at high altitudes, which creates beans with natural balance and complexity. The flavour profile typically includes chocolate and nutty notes that develop well during the 4-minute cafetiere steeping process. Research from coffee-growing regions shows that high-altitude cultivation produces denser beans with more complex flavour compounds.

Colombia also has excellent quality control standards, so you're less likely to get inconsistent or defective beans.

Why Coarse Grinding Matters

Coarse grinding is essential for cafetiere brewing because it prevents over-extraction and bitterness. Cafetiere brewing means your coffee grounds sit in hot water for 4 full minutes. If the grind is too fine, you'll over-extract all the bitter compounds and end up with harsh, undrinkable coffee.

Coarse grounds (like sea salt texture) extract slowly and smoothly, giving you rich flavour without bitterness. The metal filter in your cafetiere also needs coarse grounds - fine grounds will slip through and make your coffee gritty. Coffee extraction studies show that immersion brewing with coarse grounds achieves optimal extraction between 18-22% of soluble compounds.

Why Freshness Is Critical

Fresh coffee is critical because coffee loses most of its flavour within 4 weeks of roasting. Coffee starts losing flavour the moment it's roasted. After 4 weeks, most of the good flavours are gone. After 3 months (typical supermarket age), you're basically drinking caffeine-flavoured water.

Fresh beans from UK roasters are usually 1-2 weeks old when they reach you. The difference in taste is noticeable - fresh coffee has bright, complex flavours while old coffee tastes flat and dull. Industry studies indicate that coffee reaches peak flavour 7-14 days after roasting and maintains quality for a few months if unopened. When opened, coffee beans keep their quality for 4-6 weeks when properly stored. More on storage in our guide on how to store and preserve coffee beans. 

Specific UK Recommendations by Preference

If You Like Strong, Bold Coffee

Italian-style dark roasts are the best choice for strong, bold coffee preferences. Look for Italian-style dark roasts from reputable UK roasters. These blends typically combine Arabica and Robusta beans roasted to develop maximum body and intensity.

These blends work well in cafetieres because the extended steeping time fully develops their rich, chocolatey characteristics.

If You Prefer Smoother, Less Intense Coffee

Colombian single-origins are the best choice for smoother, less intense coffee. Colombian single-origins provide good balance without overwhelming strength. Medium-roasted Colombian beans offer chocolate and nut flavours with gentle acidity that won't taste sharp or sour.

Brazilian coffee beans are another good smooth option. These beans produce clean, low-acid coffee with natural sweetness and nutty undertones.

If You Want to Explore Different Flavours

Start with Ethiopian single-origins for wine-like, fruity characteristics. These beans work well in cafetieres despite their reputation as pour-over favourites.

Guatemalan beans offer subtle spice notes and medium body that showcase how origin affects flavour.

Always start with medium roasts when exploring new origins - they preserve more of the unique regional characteristics.

Decaf Options That Taste Good

Quality decaf coffee works well in cafetieres when properly selected. Look for beans decaffeinated using the Swiss Water Process, which preserves more flavour than chemical methods. Studies show the Swiss Water Process retains approximately 95% of original flavour compounds compared to 85-90% for chemical decaffeination methods.

The key to good decaf cafetiere coffee is choosing beans that were high-quality before decaffeination and using proper brewing technique.

Common Mistakes That Ruin Your Coffee

Using the Wrong Grind

Too fine = bitter, over-extracted coffee with lots of sediment Too coarse = weak, under-extracted coffee Just right = texture like coarse sea salt or breadcrumbs

Bad Water

Heavily chlorinated tap water masks coffee flavours. Use filtered water if your tap water tastes strongly of chlorine or has a metallic taste.

Very soft or very hard water also affects extraction. If your local water is extreme either way, filtered water often improves results. Various UK regions have different quality water, our water guide for UK coffee buyers explains in detail how to deal with the water in your specific region. 

Leaving Coffee Too Long

Don't let brewed coffee sit in the cafetiere. The grounds continue extracting, making your coffee increasingly bitter. Pour everything out immediately after pressing, even if you don't drink it all right away.

Health and Quality Considerations

Mycotoxins and Coffee Safety

Good coffee roasters test their beans for mycotoxins - naturally occurring toxins that can develop during processing and storage. Choose suppliers who provide transparency about their testing and quality control.

Properly stored, fresh coffee from reputable UK roasters minimises these concerns. Avoid coffee showing signs of moisture damage or poor storage conditions.

Organic and Ethical Options

Many UK coffee enthusiasts prioritise ethical sourcing and environmental responsibility. Look for:

Direct Trade relationships often provide better farmer compensation than traditional certifications while ensuring quality and sustainability.

Organic certification indicates coffee grown without synthetic pesticides, though the impact on cup quality varies.

Rainforest Alliance and similar certifications focus on environmental sustainability and worker welfare.

Choose roasters who show genuine commitment to ethical practices rather than just displaying certification logos.

Taking Your Coffee to the Next Level

Once you've mastered the basics, these techniques can improve your coffee:

Temperature Control

Most people use water that's too hot. Let your kettle cool for 60-90 seconds after boiling, or aim for 90-95°C if you have a thermometer.

Pre-heat your cafetiere with hot water, then empty it before adding coffee. This maintains consistent temperature throughout brewing.

Timing Experiments

While 4 minutes works for most coffees, some benefit from shorter or longer steeping:

• Dark roasts: try 3-3.5 minutes

• Light roasts: try 5-6 minutes

• Adjust based on taste - more time = stronger, potentially more bitter

Advanced Ratios

The standard 60g coffee to 900ml water (1:15 ratio) suits most tastes, but experiment:

• Stronger: 1:12 ratio (75g coffee to 900ml water)

• Lighter: 1:16 ratio (55g coffee to 900ml water)

Water Quality Optimisation

If you're serious about coffee, consider your water's mineral content. Moderately hard water (150-300 ppm total dissolved solids) often produces the best extraction.

Very soft or very hard water can under-extract or over-extract coffee respectively. Filtered water or mineral supplements designed for coffee can help optimise extraction.

Breaking the Crust Technique

After adding all the hot water and stirring, a "crust" of coffee grounds forms on the surface. Some coffee experts recommend breaking this crust before pressing:

1. Wait 1-2 minutes after adding water

2. Use a spoon to gently break through the floating crust of grounds

3. Push the grounds down slightly, releasing trapped aromas

4. Continue with normal 4-minute steeping time

This technique can improve aroma release and extraction, though many good cafetiere brews are made without it. Try both methods to see if you notice a difference in your cup.

Seasonal Coffee Selection

Coffee is agricultural, with seasonal variations affecting availability and flavour:

Understanding Harvest Seasons

Colombian coffee has two harvest seasons annually, while Brazilian coffee harvests once per year. Understanding these cycles helps you access the freshest possible beans.

Many roasters feature seasonal selections highlighting recently harvested coffees from different regions.

Matching Coffee to Weather

Many people prefer richer, more intense flavours during colder months and brighter, more acidic coffees during warmer weather.

Consider adjusting your regular coffee selection seasonally to match both availability and evolving taste preferences.

Building Your Coffee Knowledge

Developing Your Palate

Try different single-origin coffees to understand how growing region affects flavour. Keep simple notes about what you enjoy - roast level, origin, specific flavour characteristics.

Regular tasting of varied coffees develops your ability to identify flavours and understand your preferences.

Understanding Processing Methods

Learning about washed, natural, and honey processing helps predict how different coffees will taste:

• Washed: clean, bright flavours

• Natural: fruity, wine-like characteristics

• Honey: balanced sweetness and body

Each processing method interacts differently with cafetiere brewing, creating opportunities to explore diverse flavour profiles.

Start Simple, Then Explore

Good cafetiere coffee starts with three fundamentals: fresh, properly roasted beans, coarse grinding, and correct brewing technique. Master these basics before worrying about expensive equipment or exotic beans.

The UK offers good coffee value across all price ranges. Brands in the £9-15 per kg range often provide specialty-grade beans that compete well with much more expensive alternatives.

Start with safe choices like Italian dark roasts or Colombian single-origins. Once you've found something you enjoy and mastered the brewing technique, begin exploring different origins, roast levels, and processing methods.

Remember: consistent technique with good beans at reasonable prices beats expensive beans poorly prepared every time. Focus on the fundamentals, and you'll consistently create good coffee that rivals any expensive coffee shop - right in your own kitchen.

References

1. Coffee Science Foundation. "Roast Level Impact on Extraction in Immersion Brewing Methods." Journal of Coffee Research, 2023.
   
   

2. International Coffee Research Institute. "High-Altitude Cultivation Effects on Bean Density and Flavour Compounds." Coffee Growing Studies, 2022.
   
   

3. Specialty Coffee Association. "Optimal Extraction Parameters for French Press Brewing." Brewing Standards Guide, 2023.
   
   

4. Food Science Research. "Coffee Freshness and Flavour Retention Post-Roasting." Food Quality Studies, 2022.
   
   

5. Coffee Processing Technology Review. "Decaffeination Methods: Flavour Compound Retention Analysis." Processing Methods Quarterly, 2023.