Above you’ll find a plunger and a pot. Bring the kettle to boil and allow to sit for a minute. 92oC is the ideal temperature for this method. Pour a little of the water into the pot to warm it up. Then pour it into your cup to warm it too.
Grind 26g of coffee beans set fairly course resembling gritty sand. Place the coffee into the pot.
Pour 350ml of 92oC water fairly fast in order to wet all of the coffee grounds.
Give the pot a little stir. Let the coffee brew for 3 minutes.
At this point you have 3 options. 1: you push the plunger down. 2: you give the coffee another stir and then push. 3: you scoop the coffee grounds from the top of the pot and then push down.
Push the plunger down. You want to feel a slight pressure whilst doing this. If there is no pressure then the grind is too course. Too much pressure signifies too fine a grind. If you chose option 3 above you will not feel pressure.