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Floating Plunger

by Scott Rao French Press 3 Cup

Scott Rao's efficient French Press method. All water poured at once, plunger lid placed just below surface for heat retention, gentle press at 4 minutes. Ratio 1:18 for a clean, balanced cup.

  • Chocolate
  • Balanced
  • Full-bodied
  • Medium roast
  • Long
  • Beginner
Total
5:00
Ratio
1:18
Coffee
15 g
Temp
95 °C

The Floating Plunger recipe by Scott Rao for the French Press 3 Cup uses 15 g of coffee and 270 g of water (1:18 ratio), at 95°C, with a target brew time of 5:00.

Parameters

15 g
Coffee
270 g
Water
1:18
Ratio
95 °C
Temp
6 medium
Grind
5:00
Total
1
Servings
Grind · 6/10 · medium
FINE COARSE

Method

5:00 · total
  1. 0:00
    Pour

    Pour all 270g of water quickly over the grounds.

    +270g 10s Slow
  2. 0:10
    Wait

    Place plunger lid just below the surface. Do not press.

    250s
  3. 4:20
    Press

    Gently press the plunger all the way down.

    15s
  4. 4:35
    Wait

    Let settle briefly before pouring.

    25s
  5. 5:00
    Done

    Serve immediately.

Notes

Rao's approach prioritizes simplicity and consistency. The 1:18 ratio is slightly more dilute than typical, producing a cleaner cup that highlights origin character. Place the plunger just below the surface during steeping — this retains heat without pressing the grounds. Plunge gently to minimize agitation of fines.

More French Press 3 Cup recipes

See all French Press 3 Cup recipes →

Other French press methods

More by Scott Rao

View all recipes by Scott Rao →

Original source

Recipe by Scott Rao, published at youtube.com.

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V60
0:00
Pour 2/5
0:30

100g

+50g Add water

3
Wait 0:45
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