It is known by various names depending on where in the world you are from - for example in New Zealand it is referred to as a 'coffee plunger' while in America they would say "french press" - but here in the United Kingdom we know it as a cafetière. It's favoured by many for its simplicity and flavour. In this article, we're going to give you a step-by-step guide to what we believe makes a perfect brew every time.
Coarsely Ground (16-18g for 1 cup / 30-32g for 2 cups)
250g per cup
Before you begin, be sure to pre-heat the plunger and decanting vessel with hot water.
Weigh out your dosage and add the ground coffee to the plunger. Tap the plunger to make sure you have a nice even bed of grounds.
Start your timer and pour in the required amount of water depending on your coffee dose. Ensure that all the grinds are saturated and stir the brew back and forth 5 times. Then place the top chamber on top without plunging.
Let your coffee steep for 4 minutes. Depending on your desired strength, the time can be increased. Once the time is up, stir the crust and scoop off the foam. Doing this before you plunge will help reduce 'sludge' and give a cleaner tasting cup.
Plunge and decant your coffee immediately.
Note: If the water is in contact with the coffee, it's still brewing and can become quite bitter.