Coffee Recipes - Plunger
Plunger (French Press)
A balanced, full-bodied, robust cup
Ready to perfect your technique? Book a brewing session with our coffee experts.
Preparation
Brewing coffee in a plunger / French Press is simple but rewards a little patience. A coarse grind is ideal here, giving a clean separation between the grounds and the coffee once you press the plunger.
Equipment
- Plunger / French Press — usually 1 litre or 4-cup capacity
- Grinder — or pre-ground coffee suitable for French Press
- Kettle
Ingredients
- Coffee — 30g, coarsely ground (about the size of breadcrumbs)
- Water — 500ml, heated to about 92–96°C
Suggested brew: beginner method
This recipe uses a 1:16 coffee-to-water ratio for a balanced, full-bodied cup.
Step-by-step instructions
Preheat the plunger
Pour hot water into your French Press to warm it up, then discard the water. This helps maintain the brewing temperature.
Add coffee grounds
Place 30g of coarsely ground coffee into the plunger.
Add hot water
Pour 500ml of hot water (92–96°C) evenly over the grounds, saturating them thoroughly. Give the coffee a gentle stir so all the grounds are submerged.
Steep for 4 minutes
Place the lid on with the plunger pulled up, and let the coffee steep for 4 minutes. This is the ideal time to bring out its rich, full-bodied flavour.
Plunge slowly
After 4 minutes, press the plunger down slowly and steadily to separate the grounds from the coffee.
Serve immediately
Pour the coffee into cups right away to avoid over-extraction, which can make it taste bitter.
Troubleshooting
Weak or watery coffee
Try a finer grind or slightly increase the coffee amount.
Overly bitter or harsh
Use a coarser grind, cut the steep time by 30 seconds, or make sure the water isn't too hot.
Grainy texture
Use a coarse grind and let the coffee settle before pressing.
With just a few steps, the plunger method makes a balanced, full-bodied coffee that's easy to customise by adjusting the grind, steep time, or ratio. Perfect for anyone who enjoys a robust and flavourful cup.