Plunger coffee that is not muddy
Plunger has a reputation for being sludgy, bitter and a bit of a last resort. It does not have to be like that. With the right grind and timing, you can get sweet, full flavoured cups that are easy to repeat.
This guide is for a single large mug using a standard plunger.
What you need
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Plunger (French press)
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Fresh coffee, ideally a filter roast from Grace and Taylor
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Grinder that can go coarse
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Kettle
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Scales and a timer
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Clean, boiling water
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Spoon for stirring and skimming
Simple recipe and ratio
A solid, everyday starting point:
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Dose: 18 g coffee
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Water: 300 g water
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Ratio: about 1:16 to 1:17
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Time: 10 minutes total before you start plunging
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Water temp: boiling, straight off the boil
For a full 1 litre plunger, you can use:
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Coffee: 60 g
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Water: 1,000 g
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Same time and approach, just scaled up.
Grind size in normal language
Grind size is the big one for plunger.
You are aiming for:
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Around coarse sea salt or breadcrumbs
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Clearly chunky pieces, no powder
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When you pinch a small amount, it should not clump together
If you see a lot of fine dust in the grinds, you will probably taste that as sludge and bitterness.
If your brew tastes weak and the grounds drop to the bottom very quickly, you may be too coarse.
Step by step: one calm plunger
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Warm the plunger
Add a bit of hot water, swirl, then tip it out.
This helps keep the brew temp stable. -
Grind and add coffee
Grind 18 g of coffee, coarse as described above.
Add it to the plunger and give it a gentle shake to level the bed.
Place the plunger on your scales and tare to zero. -
First pour and bloom
Start your timer.
Pour about 60 g of water to wet all the coffee.
Give it a gentle stir so everything is saturated.
Let it sit until 30 seconds. -
Top up and stir
At 0:30, pour the rest of the water up to 300 g total.
Stir once or twice, just enough to mix.
Place the lid on with the plunger pulled all the way up. -
Steep and relax
Let the coffee steep, undisturbed, until the timer shows 10:00 minutes. -
Skim and plunge
At 10:00, remove the lid.
Use a spoon to gently break the crust on top, stir once, and skim off the foamy layer and loose grounds. This small step removes a lot of bitterness.
Put the lid back on and gently press the plunger down. No need to lean on it, just a steady, light pressure. -
Pour immediately
Once plunged, pour all the coffee out into cups or a server.
Do not leave it sitting in the plunger with the grounds, that is how it turns bitter and stewy.
If it tastes like X, try Y
A quick fix list for common plunger problems.
| If it tastes like | What it likely means | Try this |
|---|---|---|
| Sour, sharp, or underdone | Likely under extracted. |
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| Bitter, harsh, or stewy | Likely over extracted or left sitting too long on the grounds. |
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| Weak, watery, or dull | Could be too little coffee or too coarse. |
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| Heavy, muddy, or sludgy | Often from too many fines or very aggressive grinding. |
|
Change one variable at a time, and keep a mental note of what improved the cup.
Which coffees to use
Plunger gives you more body and texture than pour over, so it suits:
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Blends like your chocolatey, nutty profiles when you want a comforting, all purpose cup
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Filter roasted single origins when you still want clarity but with a bit more weight
Because Grace and Taylor roasts are aimed at sweetness rather than dark roast punch, your plunger brews will tend to taste round and balanced, instead of smoky or ashy, even with longer contact times.
Quick plunger checklist
Before you retire the plunger to the back of the cupboard, try these habits.
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Use a coarse, even grind
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Weigh coffee and water so you are not guessing
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Steep for around 10 minutes, then skim, plunge and pour straight away
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Clean the mesh and plunger parts well, old oils cling and taste rancid
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Adjust grind and time in small steps, rather than completely changing the recipe
Once you have this dialled, plunger becomes an easy, low fuss way to brew for one or for a table, without sacrificing flavour.
