Boil water: Fill the kettle with enough freshly drawn water to fill the cafetiere twice over and bring to the boil.

Grind & Weight the Coffee: If you’re grinding your own coffee, grind it whilst waiting for the kettle to boil. The coffee should be ground very coarse (like sea salt) with the largest particles approximately 3-4mm in length. If you buy your coffee pre-ground and it’s not very coarse, reduce the infusion time (see Step 7).

You’ll need 6g of ground coffee for every 100ml of water. So if you’re planning to make 250ml of coffee, you’ll need 15g of grounds; for 1ltr you’ll need 60g.

Pre-heat Cafetiere: Once the kettle has boiled, fill the cafetiere with boiling water and insert plunger.

Add Ground Coffee: After pre-heating your cafetiere for 1 minute, discard the water and give it a quick wipe. Now add the ground coffee.

Add Water: The remaining water in your kettle should now have cooled sufficiently to brew coffee. With the spout of the kettle positioned just above the cafetiere, slowly pour water into it. Fill it to 1cm below the bottom of the spout and start the timer.

Stir: Give the coffee solution two gentle stirs to insure the grounds are evenly wet. Now replace the plunger, bringing it to rest just above the solution.

Infuse for 4 Minutes: Leave the coffee solution to infuse for 4 minutes. Then, using little more than the weight of your hand, press the plunger down.

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Source: http://www.gallacoffee.co.uk/coffee-knowledge/brewing-guide-to-cafetieres.html

Serve Immediately: Serve the coffee immediately. Don’t leave it in the cafetiere as it will continue to slowly extract. If you’re not going to drink the coffee straight away, transfer the solution from the cafetiere into an insulated flask.