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Matisse
Cafetiere methods anyone? In particularly measurements. I've used a few from various websites, currently trying 8 cup cafetiere with 56g grinds, about 750ml water, soak the grinds about 1/2 way for a minute to bloom and then top up for the remaining 3 mins. Not bad but i think the taste could be cleaner, plus it can be a struggle to depress the full way which i suspect means it's not quite right.