Preheat the plunger (and your cups or jug) with hot water to prevent the brew from cooling.
Once your plunger’s warm, empty it out and add the coffee.
[ we use about 10g per 180ml; scale up here if you need to]
Add your hot water, stopping well short of the plunger’s brim, and stir briskly to soak the coffee and kick start extraction.
Keep stirring and count to 120 (that’s 2 minutes, not 120 stirs)
[keeping the coffee in motion speeds up brewing, but if there’s someplace you’d rather be it’s okay to leave it alone – just add an extra two minutes to the brew time]
Settle the lid over the plunger, and push the filter just under the surface of the liquid - this will keep the heat in while your coffee brews. Let sit for 30 seconds.
Plunge all the way down with a slow, steady pressure.
Serve it. Right now or at least decant it. Don’t wait.
[as long as the water and coffee are in contact your coffee is brewing. If you don’t want to drink it all, decant it into a pre-warmed vessel]
