Plunger, french press, call it what you will
I think Australia has a greater love affair with the humble coffee plunger (I think we are the only country who calls them that name!).
The French press (which always sounds slightly rude) seems to be regarded as an inferior brewing method by many parts of the coffee drinking world. But I would like to support the ‘umble plunger, and speak of it’s many virtues!
I like it because it’s quick and easy. I don’t make espresso for breakfast because I eat early and the noise of the grinder would earn the ire of my loved one very quickly! But also, I can make a fine mug of plunger in the time that it takes to heat the water in the kettle and get a bowl of cereal happening.
I’m also happy to drink plunger when an espresso machine is not available (think conferences, days-out, at the office, etc).
To me, the only two downsides to plunger are:
- Mud. No question that even with a good grinder and plunger filter, you get some sludge in the bottom of the cup.
- The glass plunger. Glass tastes best, no question, but it means taking a lot of care transporting the plunger.
I admit that my plunger-making protocol is pretty basic:
- Grind
- Dose
- Heat water to not-quite boiling
- Add water
- Stir grounds for 20-30 seconds
- Wait for ~2 minutes
- Plunge and serve
However, James Hoffman Barista champion and all-round nice guy, has a different and shall I say, almost anal approach to the humble plunger:
Videocast #2 – French Press Technique from James Hoffmann on Vimeo.
5 Comments for Plunger, french press, call it what you will
January 7th 2009
8:47 AM AEDST
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Yep, agreed Neil… Plunger is very enjoyable when using freshly ground on demand beans. If it’s not, it’s not so desirable.
Plunger should be treated like all brewing methods. Fresh Beans, grind on demand! I really enjoy a good long black from the Plunger (aka French Press) until 3/4 through until the mud comes through, then it’s in the sink it goes!
Marc · Nov 17, 07:50 AMCouldn’t agree more Neil! I am an avid fan of the plunger… more so in recent times, especially with roasting my own beans.
It really does bring out the nuances in coffee and is one of the best ways (in my humble opinion) to drink some of the coffees from our own backyard ie. Australian coffees.
Steve · Nov 19, 06:25 AMYeah one thing I learnt with using the plunger, is once I plunge it to pour it all out into a cup right away. I find if you leave it in the plunger the extra steep time causes an almost ‘over-extraction’ of the brew if it’s left sitting….. doesn’t help the mud factor either.
James’ technique seems very ‘traditional cupping’ influenced ;)
Can’t say I plunger much nowadays. I’ve gone back to drip. Straight pour-over.
Dan Yee · Dec 4, 02:34 PMWell I drink plunger at work but I prefer my Espresso. James’ technique seems a bit too much for mine..I seem to grind a fair bit finer as well. Maybe I should coarsen it up a touch!!?
Flo · Dec 11, 02:37 PMFlo, if it’s a finer grind you lessen the seep time. But I do think you’ll get different flavours either way.
Marc · Dec 12, 06:50 AM