The plunger, also known as a French Press, offers an effortlessly enjoyable black coffee. Its brewing method highlights the complexity of the beans, creating a cup that’s bold, rich, and beautifully smooth.
What You’ll Need:
- Coffee: 20g (or 2 heaped tablespoons) of coarse coffee ground for plunger brewing. If you’re unsure about grind sizes, check out our grind size guide.
- Water: 300mL at 96ºC. That’s just off the boil!
Step-by-Step Instructions:
-
Warm It Up
Preheat your plunger with hot water to keep everything toasty. Empty the water before brewing. -
Add Coffee
Scoop 20g (2 heaped tablespoons) of freshly ground coffee into your plunger.
-
Pour Water
Slowly pour in 300mL of hot water, filling the plunger to about 10cm from the top. -
Brew & Stir
Let your coffee steep for 4–6 minutes. Once time’s up, stir the top ‘crust’ layer so the grounds sink to the bottom. -
Plunge Gently
Place the lid on and press the plunger down slowly. Avoid pushing all the way to the bottom to limit sediment. -
Pour & Enjoy
Pour your brew into cups—share with friends or treat yourself to the whole lot!
Coffee Measurements for Other Plunger Sizes
| Plunger Size | Coffee Weight | Coffee Scoops | Water Volume |
|---|---|---|---|
| 3 cup | 20g | 2 heaped teaspoons | 300mL |
| 4 cup | 27g | 3 heaped tablespoons | 400mL |
| 8 cup | 56g | 6 heaped tablespoons | 800mL |
| 12 cup | 88g | 9.5 heaped tablespoons | 1300mL |
Pro Tips for the Perfect Plunge
-
Fresh is Best
Grind your coffee beans right before brewing. You’ll notice the difference. -
Keep Things Warm
Preheat your plunger to avoid heat loss during brewing. -
Reduce Sediment
Stop plunging about ¾ of the way down and pour slowly into your cup. -
Try Cold Brew
Use the same recipe but swap hot water for cold. Pop your plunger in the fridge for 12–14 hours before plunging and decanting. Perfect for summer days! -
Stuck Plunger?
If it gets tricky to push, pull the plunger slightly upward, then try again.