The plunger (also known as a French Press) is a simple way to prepare coffee at home and requires no extra filtration as the device does this for you.
There's a good reason why so many houses have plungers, they are easy to use! But to make a great cup of coffee? Well there’s definitely a few more steps then you think.
A plunger can produce smooth, rich and full-flavoured coffee.
Plungers are great for an affordable, quick and elegant solution for making coffee at home or even on the road these holidays.
It takes a minimum of five minutes to brew a cup of coffee using a plunger and cleaning it afterwards is super easy.
A benefit of the plunger is that the filter is built into the system, meaning you don't have to carry paper filters like you do with alternatives like an AeroPress.
Plunger coffee allows for you to have control over the end result, as the brew time and coffee/water ratio can be varied to produce a different tasting cup of coffee.
How to make the perfect plunger coffee
- Freshly ground coffee (6.2 grind rating which is coarse).
- A wooden or plastic spoon.
Scoop ground coffee (6.2 grind rating) into your plunger. We recommend one rounded tablespoon per cup as a good ratio to follow.
Fill the plunger with hot water. A good ratio of coffee/water ratio to follow is 120ml (4oz) of water per spoonful of coffee.
Water should always be hot but not boiling, as boiling water will burn the coffee grounds. Aim for 92°c which should be the water temperature about 30 seconds after your kettle boils.
Stir gently and avoid tapping the sides of the plunger as the glass beakers may crack. Place the lid back on top.
Leave to brew for three minutes and then plunge. You will know you have the correct grind and amount of coffee when it is firm to plunge.
Use one hand to steady the plunger with the spout pointed away from you and plunge straight down with firm and steady pressure for 20 seconds.
Pour and serve immediately.
- If you like your coffee stronger, use more coffee and less water.
- Experiment with the amount of time you leave the coffee to brew. Try for six-eight minutes for a stronger brew.
- For a lighter, sweeter and more acidic brew, try one a light roast, as they are roasted for less time than normal espresso roasts, making them suitable for use in devices with a slow extraction time.
- Don't let coffee sit in the plunger for extended periods of time. It will become bitter.
Remember, when making coffee at home:
- Fresh is best when it comes to coffee – we recommend buying your coffee in smaller quantities, more frequently. Whole beans tend to go stale after about six weeks and this process is quicker for ground coffee.
- Use filtered water where possible.