How to Make Plunger Coffee (French Press) and Make It Better

The short answer: use 30 grams of coarse-ground coffee to 450 grams of water, just off the boil. Steep for 4 minutes, plunge slowly, and pour it all out straight away.

The plunger, also called a French press or cafetiere, steeps coffee in hot water, then a metal mesh filter holds the grounds back. There is no paper filter, so the oils and fine particles stay in the cup. That is why plunger coffee tastes full-bodied. It is also one of the most forgiving ways to brew.

What you need

  • A plunger
  • Fresh coffee, ground coarse: about the size of rough sea salt or raw sugar
  • A kettle, a timer and, ideally, a scale

Our starting recipe

  • Coffee: 30 grams
  • Water: 450 grams, about a 1 to 15 ratio
  • Water temperature: just off the boil. Wait about 30 seconds after the kettle clicks off
  • Steep time: 4 minutes

That makes roughly two big mugs. The ratio scales to any plunger size: for every gram of coffee, use 15 grams of water.

How to make plunger coffee, step by step

  1. Warm the plunger. Rinse it with hot water and tip it out, so the coffee does not go cold.
  2. Add the coffee and start your timer.
  3. Bloom. Pour in about 60 grams of water to wet all the grounds, and wait 30 seconds.
  4. Pour the rest of the water in a steady stream. Put the lid on with the plunger pulled all the way up, so it holds the heat.
  5. At 4 minutes, gently stir the crust of grounds on top, and skim off the foam if you like.
  6. Plunge slowly and evenly. If it is hard work, the grind is too fine.
  7. Pour it all out straight away, into mugs or a carafe. Coffee left sitting on the grounds keeps extracting and turns bitter.

How to make it better: fix your cup

  • Bitter or harsh: grind coarser, steep for 3 minutes 30 seconds, and never leave the coffee in the pot.
  • Sour, thin or weak: grind a little finer or steep for 4 minutes 30 seconds. Check your ratio too, because you may need more coffee.
  • Gritty or muddy: grind coarser, skim the top, and plunge gently instead of pushing hard.
  • Cold by the last cup: warm the plunger first and pour the coffee into a warmed carafe.

Change one thing at a time. The Roo would. The Galah turns every dial, then blames the plunger.

Which coffee to use

Fresh beans, ground just before brewing, make the biggest difference. Medium to medium-dark roasts tend to suit full immersion, where body and sweetness come through. The Hooligan is our medium roast, with a heavy, creamy body and notes of milk chocolate, caramel and toasted hazelnut.

Plunger FAQ

Is a plunger the same as a French press?

Yes. Plunger is the everyday Australian name for a French press.

What grind should I use for a plunger?

Coarse. The metal mesh does not catch fine particles, so a fine grind leaves you with gritty, bitter coffee.

How long should I steep plunger coffee?

Start at 4 minutes. Go a little shorter for a lighter cup and a little longer for more body.

Why is my plunger coffee bitter?

Usually the grind is too fine, the steep is too long, or the coffee has been left sitting on the grounds. Pour it all out as soon as you have plunged.

Can I leave coffee in the plunger?

No. It keeps extracting even after you press, so pour it out straight away.

Roasted in Dubbo, NSW and sent Australia-wide. Meet The Hooligan or buy The Hooligan medium roast coffee beans. Prefer a darker roast? Meet The Cartel.

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