Fresh Provenance Coffee

Brew Scales (preferably with timer)

Burr Grinder

French press

Water for brewing (preferably filtered)

Utensil for stirring (wood or plastic if you are using a glass press)

Thermometer (OPTIONAL- for geeking out and getting your brew water between 92-96 deg.C)


Plunger or french press is possibly the most simplified way to make multiple cups of fine coffee with minimal effort and equipment. It is an immersion brew method meaning the end flavour profile relies heavily on contact time between water and coffee. Our recommended starting point is 15g of coffee per 250ml water (roughly 1 cup). Adapt this ratio to the volume or your press and the intended total amount of coffee you wish to brew. For example if you have a 4 cup press you will need 60g of ground coffee and 1000ml of hot water.




There are a handful of things you can do immediately to drastically improve the quality of your coffee at home and these apply to all coffee brew methods.

  1.  Buy fresh whole bean coffee- whole bean coffee stays fresher longer than pre ground coffee. Only buy what you need to last you for a week or two. This ensures you consume the coffee at its peak flavour profile.
  2.  Grind on demand-  Measure out your quantity for brewing and grind right before you start. This means purchasing a decent quality burr grinder which will pay dividends when it comes to grind density and consistency. * Blade grinders are not recommended as they just chop your coffee up into inconsistent fragments, best save the blade grinder for your herbs and spices.
  3. Clean your equipment- Dirty brewing equipment will produce dirty tasting coffee. Clean your equipment thoroughly and regularly and you will be rewarded with fresh crisp coffee in your cup.
  4. Filter your water Your coffee is 90% water so it makes sense to make sure it's the best water it can be. Some minerals found in tap water can react during the coffee brew process altering the flavour of your cup. Filter your water for best results.
  5. Measure- Measure your quantities precisely. Purchasing a good set of brew scales and a kitchen thermometer will allow you to accurately measure your coffee and brew water weights and temps every time. Making the perfect cup of coffee every time is the aim of the game here. 





Bring your water to the boil and fill your plunger just enough to immerse the filter screen when pressed down. Gently plunge the filter up and down a few times. This helps heat up your plunger and also helps clean out any stray grounds and coffee oils that may be missed from your last clean.



Weigh out your desired amount of coffee beans according to ratio and then grind. The grind should be medium course, similar to that of raw granulated sugar. Weigh the coffee after grinding to ensure you have the correct amount, depending on your grinder you may lose a little during the grinding process.



If you have a thermometer, check your brew water temp you are looking for between 92-96 deg.C. If you don't have the thermometer just boil your kettle and then let it sit for a minute to cool slightly. Pour over your hot water with purpose. This helps to avoid clumping. Fill your plunger with the equivalent cups (250ml) per 15g of coffee.



After 1 minute stir your coffee gently, breaking through the surface crust that has formed. This will allow complete saturation of the grounds and facilitate any extra CO2 to escape. Let the coffee brew for a further 3 minutes.



Slowly press your filter to the bottom of the plunger. Pour and enjoy immediately or decant for a more timely consumption.




  • Don't forget to clean your equipment thoroughly after each brew. Dirty equipment will produce dirty tasting coffee.
  • If you are finding your coffee is a little weak or lacks body, try increasing the brew time or increasing your coffee dose by a few grams.
  • If you get white knuckles when plunging your coffee try coursing up your grind a little.
  • Experiment. Work out what's best for your palate.