Brew Guide: Plunger
Plungers may appear very straightforward to use. However, a little
understanding of the right technique and a well-chosen coffee can
turn a plain cup of coffee into an immensely enjoyable one! We have
prepared these instructions to help you get the most out of your coffee.
You will need
1. Add filtered water to your kettle and boil to 96°C. If you do not have a temperature programmable water kettle,
— 3 Cup Plunger
— Adjustable burr grinder
—Programmable water boiler or kettle
— 20g fresh Kōkako coffee
— 300g fresh filtered water, plus extra water to
preheat French Press
boil the kettle and leave it to stand for around 30 seconds - the water should then be close to 96°C.
2. Remove the plunger, and preheat the glass chamber with hot water.
3. Weigh out 20g of fresh beans and grind on a coarse setting.4. Discard the heating water from the glass chamber, and add the ground coffee. Place it on the scales and set to zero.
5. Gently pour 40g water onto your grounds. Stir the slurry and leave for 30 seconds – the coffee grinds will start to ‘bloom’.
6. Pour the remaining water into the chamber and place the plunger gently on top of the grounds. Let the coffee steep for 3 and a half minutes.
7. Gently remove the plunger from the scale, hold the handle firmly and press the plunger down using only the weight of your hand.
8. Once the plunger is fully compressed, turn the lid to open the spout and pour away!
— Use high quality, fresh ground coffee beans and filtered water for best results.
But if you don’t have access to your own grinder, get your coffee pre-ground to a coarse plunger grind.
— For any size of plunger, we recommend using with a 1:15 coffee-to-water ratio.
— To achieve a full expression of the coffee, decant it immediately after brewing so it doesn’t become bitter or chalky.