A plunger (French press) is the easiest way to a rich, full-bodied cup. Three things make the difference.
1. The ratio: 15g to 250ml
Use 15g of coffee for every 250ml of water, which is about two heaped tablespoons per mug. For a 1-litre plunger, that's 60g. Too little coffee tastes thin; too much tastes muddy.
2. The grind: coarse, like sea salt
Plunger coffee needs a coarse, even grind. Too fine and it tastes bitter and slips through the mesh. Order our Dark Roast ground for plunger, or buy whole bean and grind it just before you brew for the freshest cup.
3. The water and the timing
- Boil the kettle and let it rest for about 30 seconds, so the water is roughly 94°C. Boiling water scorches the coffee.
- Pour a little water to wet the grounds and wait 30 seconds while they bloom.
- Add the rest of the water, stir gently and put the lid on.
- Steep for four minutes, then press slowly and steadily.
Serve straight away
Pour everything out once it's pressed. Coffee left sitting on the grounds keeps brewing and turns bitter. Our Dark Roast's chocolate and toasted-oak notes also stand up beautifully to a splash of milk.