November 12, 2025

Brewing Polar Espresso in a Cafetière

A gentle brew method from Senior Roaster Andy

When the mornings are quiet, slow, or frost-touched, there’s something grounding about brewing coffee the old-fashioned way. Just freshly ground coffee, hot water, and a moment to pause.

This year’s Polar Espresso blend has been crafted to shine in a range of brew methods, but for our Senior Roaster Andy, the cafetière is his go-to - delivering all that winter warmth and rich mouthfeel. Whether you call it a cafetière or French press - it’s a failsafe, classic brewing method. It’s simple, reliable and encourages you to take a breath while the coffee does the work. 

Here is Andy's go-to Polar Espresso recipe to help you brew a balanced, sweet and fruit-forward cafetière at home.

What You’ll Need

• Polar Espresso (freshly ground for cafetière - coarse, but not too chunky)

• A 300ml cafetière (ideal for one cup)

• Kettle

• Timer

• Two spoons

Coffee-to-Water Ratio

20g coffee : 300ml water

This size makes a lovely single morning cup; full flavour, without being heavy.

Step-by-Step: Brew Like Andy

1. Add the Coffee

Place 20g of ground Polar Espresso straight into the cafetière.

2. Add the Water

Pour 300ml of hot water (just off the boil) directly into the cafetière.
Leave the plunger to the side for now.

Let it brew, untouched, for 4 minutes.

This is a wonderfully hands-off method; you can get on with breakfast, talk to guests, or simply enjoy the moment.

3. Break the Crust

After 4 minutes, you’ll see a light crust of coffee floating on top.
Give it a slow stir to break and release the aromatics.

4. Skim the Surface

Use two spoons to gently scoop away any floating bubbles or loose foam.
This helps the final cup taste clean and refined.

5. Let it Settle

Now, allow the coffee to rest for a further 5 minutes.
This short pause helps the texture settle and improves clarity in the cup.

6. Press and Pour

Place the plunger on top and press slowly and steadily all the way down.
Serve immediately to stop over-extraction.

What to Expect in the Cup

This year marks our fourth release of Polar Espresso, and we’ve continued to refine and balance the profile. The result is warm, seasonal, and beautifully layered.

Flavour Notes:

• Gentle cinnamon and winter spice on the aroma

• Stone fruit sweetness — think ripe plum

• A comforting, rounded finish

It’s the kind of coffee that feels made for slow winter mornings, good conversation, and second cups.

Why Brew Polar Espresso in a Cafetière?

The cafetière encourages full contact brewing, allowing the coffee oils to remain in the cup.
This results in:

• A softer texture, compared to paper-filtered brews

• Deeper sweetness and rounded acidity

• A more comforting, slow-sipping style of coffee

For Polar Espresso, a blend designed with winter warmth in mind, this method showcases its body, aroma and sweet winter fruits character beautifully.

If a moka pot is more your thing, don't forget to check out our Senior Roaster Ryan's Brew Guide here