Coffee character: A rich, medium bodied brew
Good for: Its simplicity—it’s easy to use and can make up to six cups at a time, so it’s great for when you have people over
Grind: Coarse
Brew time: Let it steep for around 4 minutes
People across the country are digging into the back of their abandoned-gadget cupboards and dusting off their plungers. They’re back in vogue, only now we like to refer to them as French presses—it sounds more cosmopolitan, oui?
Loved for its simple, and forgiving, nature, plunger coffee virtually makes itself. It’s a form of steeping, where water and coffee are in contact throughout brewing, which means all you need to do is bring the two ingredients together. Mix hot water with coffee grounds and leave the pot to sit while you think about whether it’s time to let go of the waffle-maker you also found in the cupboard. After 4 minutes, separate the rich brown brew from the grounds by pressing down the plunger (fitted with mesh). Voila!
Depending on the size of your pot, you can make many cups at a time. Coupled with the fact that it’s low maintenance to make, it’s a good one to serve to a crowd. 119 The Hario coffee press has two thick glass walls for extra insulation and protection from heat. The removable, olivewood collar aids grip.
To use:
- Pre-heat coffee press by rinsing it out with hot water.
- Grind coffee—a coarse grind is best suited. Add around 10–12g (about 2 tablespoons) of coffee to every 100–120g (3.5–4 oz) of water.
- Pour 200°F (92°C) water over grounds, providing an even coverage.
- After 4 minutes, stir lightly.
- Gently plunge.
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