Dear child has many names and the classic Bodum plunger is not something you only find in the attic or the local flea market anymore. It is an absolute classic in coffee brewing and something that is seen a lot again these years.
In my opinion, the plunger carafe gives you a wide range of options for what you can get out of your coffee. The roast level, the grind level, the water temperature and the brewing time all have a big impact on the final result.
How much coffee you need depends on how many cups you need to make and how strong you want your coffee. I use this chart as a general rule:
| Cups | Grams of coffee | Grams of water |
| 3 cups | 22 grams. | 300g. |
| 4 cups | 30 g. | 400g. |
| 6 cups | 44 grams. | 600g. |
| 8 cups | 60g. | 800g. |
| 10 cups | 72 g. | 1000g. |
Your coffee water should be between 93-96 degrees, preferably closer to 93 degrees is best.
How to do it
- Grind the coffee and put it in the plunger pot.
- Add the hot water in slow, circular motions so that all the coffee is poured in and there are no "lumps" of dry coffee in the jug. If necessary, rotate the jug while doing so so that the water hits the entire circumference of the jug.
- Now let the coffee stand and steep for 4 minutes.
- Break the surface and stir lightly and carefully 4-5 times so that yellow/brown foam appears on top.
- Remove all the foam with two spoons. This foam is CO2 and will give the coffee a bitter taste if you leave it in the pot and serve it with it.
- Place the coffee filter/lid with the plunger on the jug and DO NOT press it down.
- Leave it for another 4 minutes, then very slowly press the filter down, but not all the way down.
- Enjoy the coffee
