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Floating Plunger

by Scott Rao French Press 8 Cup

Scott Rao's efficient French Press method. Quick total pour, lid on immediately, and gentle plunge after 4 minutes. Clean and straightforward approach without the extended steep of Hoffmann's method.

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

The Floating Plunger recipe by Scott Rao for the French Press 8 Cup uses 30 g of coffee and 540 g of water (1:18 ratio), at 95°C, with a target brew time of 5:00.

Parameters

30 g
Coffee
540 g
Water
1:18
Ratio
95 °C
Temp
6 medium
Grind
5:00
Total
2
Servings
Grind · 6/10 · medium
FINE COARSE

Method

5:00 · total
  1. 0:00
    Pour

    Pour all 540g of water quickly over the grounds. Ensure all grounds are saturated.

    +540g 15s Slow
  2. 0:15
    Wait

    Place plunger lid just below the surface to retain heat. Do not press down.

    255s
  3. 4:20
    Press

    Gently and slowly press the plunger all the way down.

    20s
  4. 4:40
    Wait

    Let grounds settle for a moment before pouring.

    20s
  5. 5:00
    Done

    Serve immediately. Do not let coffee sit on the grounds.

Notes

Rao's approach is simpler than Hoffmann's: pour all water at once, place the plunger lid just below the surface to retain heat, then plunge gently at the 4-minute mark. The 1:18 ratio produces a clean but full-bodied cup. Allow a brief settling period after plunging before serving.

More French Press 8 Cup recipes

See all French Press 8 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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