Brewing Plunger / French Press
The most forgiving brew there is. Coarse grounds steeped in hot water, then separated with a gentle press of the metal filter. No paper means the coffee's natural oils stay in the cup — full-bodied, rich and honest. Minimal technique required.
Grind
Coarse
like sea salt flakes
Water
92–96°C
Time
4 min
then press slowly
Ratio
60g
per litre
What to look for: The metal filter keeps the oils in, so plunger rewards beans with natural sweetness and body rather than delicate florals. Pour promptly once pressed — coffee left sitting on the grounds keeps extracting and turns bitter.
Our picks for plunger
Our own tasting notes call this one out for plunger by name. The high, cool Yirgacheffe-style profile keeps its florals even through a metal filter, with the oils adding a syrupy weight paper never allows.
Velvety, naturally sweet and syrupy — exactly the character a plunger amplifies. Kimel Estate beans make a rich, satisfying cup that holds up black or with milk.
The crowd-pleaser. Full-bodied and smooth through a plunger, and forgiving if your timing drifts a minute either way.
The gear: Airflow French Press 400ml
Also great: Guatemala Antigua, Peru
Roasted to order in Fyshwick. Free shipping over $70.
The beans
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Ethiopia, Papua New Guinea, Smith & Evans
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