How to use the online timer
Four minutes is a cafetière — coarse grounds and water just off the boil, left alone with the lid on while the coffee does its work. It is the method that survives most easily in a shared kitchen, since there is nothing to plumb in, nothing to descale and nothing that beeps at seven in the morning. Arabic coffee is a separate tradition with its own timings and its own pot.
Wet the grounds, fill the jug, put the lid on to hold the heat and leave the plunger up until the time is done. Pressing early gives a thin, sour cup; pressing late gives a bitter one, and neither can be rescued. The count runs in this browser tab, so keep the page open while it steeps rather than closing it and trusting memory.
What happens after the plunge matters as much as the four minutes. Coffee left sitting on its grounds keeps extracting and turns harsh within a few minutes, so pour the lot into a warmed jug or into cups straight away. Grind size is the other half of the equation: too fine and it over-extracts and clogs the filter no matter how carefully the time is kept.
Common questions
What happens if I leave it in the jug after plunging?
It keeps extracting and turns harsh within a few minutes. Pour the whole lot into a warmed jug or into cups as soon as the plunger is down, rather than leaving it sitting on the grounds.
Should the water be boiling?
Just off the boil is better. Water at a full rolling boil scalds the coffee and adds bitterness, so let the kettle stand for a moment before pouring, particularly with a lighter roast.
Cookie policy