Ingredients:

  • 30 grams Whole Bean Coffee (Coarsely ground, like coarse sea salt)
  • 450 ml Filtered Water (Heated to 200°F or 93°C)

Instructions:

  1. Heat filtered water to just off the boil (aim for 200°F / 93°C). If you don't have a thermometer, let the kettle sit for 30 seconds after it boils vigorously.
  2. Weigh and grind your coffee beans coarsely, aiming for a texture like coarse sea salt.
  3. Pre-Warm: Pour a little hot water into the empty French press carafe. Swirl it around to warm the glass and then discard the water.
  4. Add the coarse coffee grounds into the warm carafe.
  5. The Bloom (First Pour): Start the timer. Pour just enough hot water (about double the weight of the coffee) over the grounds to saturate them fully. Wait 30 seconds.
  6. The Main Pour: Gently pour the remaining water over the grounds in a slow, even circle. Do not fill past the metal band near the spout.
  7. Stir Gently: After the water is in, use a wooden or plastic spoon to gently stir the top layer once or twice to ensure all grounds are submerged. Place the plunger lid on top, but do not plunge yet.
  8. Steep: Allow the coffee to steep undisturbed for a total of 4 minutes.
  9. The Plunge: Slowly and steadily push the plunger straight down. This should take about 20–30 seconds. If resistance is too easy, your grind is too coarse.
  10. Serve Immediately: Pour all the coffee out immediately into mugs or a separate thermal carafe to stop the extraction process and prevent bitterness.