Your coffee. Your ritual.

1. Warm the cafetière, empty it and add 30g of coarsely ground coffee.
2. Add 500ml water at around 93°C. Stir gently so the grounds are wet.
3. Rest the lid on top and steep for about four minutes.
4. Press slowly without forcing the plunger, then pour all the coffee to serve.

Make it yours: For a fuller cup, use a little more coffee next time. Keep the grind coarse if plunging feels difficult.

1. Place a paper filter in the dripper, rinse with hot water and discard the rinse water.
2. Add 15g of medium-fine coffee and level the grounds.
3. Wet all the grounds with water around 92–96°C. Pause for about 30 seconds.
4. Pour slowly in small circles until you reach 250ml. Let the coffee drain before serving.

Make it yours: If the water runs through too quickly, try a slightly finer grind. If it stalls, try a coarser grind.

1. With the pot cool, fill its base with water below the safety valve.
2. Fill the basket loosely with finely ground coffee. Level it without pressing down.
3. Assemble securely and heat on low to medium heat. Keep a gas flame beneath the base.
4. Remove from the heat when the upper chamber has filled. Let the pot cool before opening.

Make it yours: Use the amounts your pot is designed for. Follow its maker’s instructions and check hob compatibility.

1. Add 50g of coarsely ground coffee and 500ml cold drinking water to a clean, covered vessel.
2. Stir gently to wet the grounds, then place in the fridge.
3. Steep for 16–24 hours. This is a starting recipe; adjust the next batch to taste.
4. Strain through a suitable coffee filter. Serve over ice, diluting with water or milk if you prefer.

Make it yours: Keep the filtered coffee refrigerated. Make a small batch you can enjoy fresh.