Plunger, also known as French Press, is perhaps the most vulnerable to over-extraction. To achieve a full expression of the coffee, decant it immediately after brewing, as the coffee will grow bitter if left too long in the plunger.
1. Place the fresh coffee grounds into the plunger and pour twice the amount of hot water around 92°c onto your grounds.
2. Give the grounds a gentle stir and let the coffee bloom for 30 seconds.
3. Add remaining water, let grounds steep for 4 minutes, then plunge down slightly.
4. Finished pressing, serve the coffee IMMEDIATELY.
*We recommend a ratio of 30g of coffee grounds for every 500ml water and the pressure-wise is 15-20 pounds. Heat plunger with hot water before brewing.