Add 58g (6 tbsp) of coffee ground for plunger (see reference page for grind sizes).
Pour in 800mL of 200ºF water to fill the Plunger up to ~2in from the top.
Let the coffee brew for 4-6 minutes then stir the top ‘crust’ layer allowing all coffee to fall to the bottom.
Insert the plunger and gently push down.
Pour and share with friends (or drink it all yourself).
3 cup
4 cup
8 cup
12 cup
Coffee
18g
25g
50g
80g
4 heaped teaspoons
3 heaped tablespoons
6 heaped tablespoons
9 heaped tablespoons
Water
300mL
400mL
800mL
1300mL
PRO TIPS
Grind coffee immediately before use. Freshly ground coffee is so important here.
Heat your plunger with hot water before use.
Avoid sediment in your cup by not plunging all the way to the bottom. Push ¾ of the way down.
Pouring slowly will also limit the sediment in your cup.
You can use your plunger to make cold brew. Follow the same recipe using cold water and leave in the fridge for 12-14 hours before plunging and decanting.
If you are having difficulty pushing the plunger down, stop pushing and pull slightly upwards, then continue pushing down.
