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The French Press / Plunger Coffee


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This would probably be the introduction that most of us had to making "non instant" coffee at home. It can be a really great coffee .... well it can be

To be honest in the early days, in most cases it was weak, watery and a bit sour with a slightly burntish taste. Often a bit gritty, and with milk added, often a kinda greyish/browny colour.

Mainly because we got so many variables "wrong" and by wrong I mean not optimal. So what is optimal?

The Plunger is an immersion method - coffee is "immersed' (suspended) in the water for a period of time. Potentially all of the coffee is in contact with almost all of the water the whole time of the steeping. The coffee and water are not "forced" together under pressure.

Getting the coffee: water ratio is important- as is taking the right time to let the coffee steep'

Please be patient - Do not rush the steep time

The result should be a great cup of coffee.


The key variables are


Grind size: suggested is a medium - coarse grind (perhaps err slightly on the side of medium)

Coffee Ratio (starting at about 1: 16) eg

Coffee dose 60g : Water dose 1000ml or Coffee 30g : Water 500g

Steep time: 4 + 5 mins (the second steep time can be longer if you choose up to 7-8mins )

Agitation: Only stir the crust formed at the 4 min mark


As we say each time these are the guidelines or a starting point - your "best" coffee may be a variation - but change only one thing at a time. I've bolded the variables you probbaly can best experiment with but remember (each time keeping all the other variables the same):


Grind size - the finer the grind the "stonger" the coffee BUT the more likely of floaty bits

Dose ratio - the more coffee the stronger the coffee but the more caffeine

Steep time - the longer the steep (up to our suggested limit) the "richer" the taste but it takes time and the is a possibility of increased bitterness if you take steep time way too far.


Method (make 500ml of coffee)

  1. Preheat Plunger

  2. Put kettle on to boil

  3. Weigh out 30g of coffee for 500ml of brewed coffee to be made (this is a starting point ratio)

  4. GRIND IT FRESH (Although you can use pre-ground coffee, it will never be the best)

  5. Add the coffee to the plunger, put plunger on the scales and set to zero

  6. Pour in water till scales read 500g (weight of 500mls water)

  7. Wait 4 mins

  8. A floating "crust" forms on the brew. Gently stir this crust (30 secs to 1 min)- most of it will sink to the bottom

  9. Scoop (off with a spoon) off any remaining crust/particles and discard

  10. Wait a further 5 mins at least - you can experiment with as long 8 or 9 mins. During this time the remaining coffee particles should all settle at the bottom of the press.

  11. Put in the plunger. gently lower until it is just touching th surface of the liquid. DO NOT PUSH IT DOWN ANY FURTHER. Pushing it further will only stir up the grounds at the bottom creating a muddy cup of coffee with "floaty bits" - yuck

  12. Gently (keeping the sediment at the bottom of the press) pour the coffee through the plunger screen.

  13. As the French would say " Voila". The best French press coffee!

 
 
 
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