Remove the lid and plunger. Use two rounded tablespoons of coffee for each eight oz. of water. Note that coffee cups range from five to eight ounces. My pressholds 32 oz. of water, that goes up to the bottom of the silver band. I use five rounded coffee scoops.
Put the dry coffee into the clean pot.
Using the proper temperature water, start slowly adding it to the pot. Most of the coffee will float. You can briefly, gently stir the water at this point and many grinds will sink.
The screen should be up against the bottom of thelid. Place the lid on the press. Many lids have a position that does not allow steam to escape, use this position if you have it.
After one minute, if you did not stir in Step 2, you can remove the lid, give a brief stir, and replace the lid.
Now this time depends on your grind so you will need to practice. Timing from the addition of the water, after a total of THREE to FIVE minutes you will need to start the plunge. The finer a grind you use, the shorter the time. I typically brew for five minutes.
Hold the lid with one hand and carefully push the plunger down, the screen will push the grinds to the bottom. If the filter screen is tilted and grinds are escaping, just remove it, give a quick rinse, and replunge.
It should take about 20 seconds, this is not a fast push, there is resistance and it gets a bit tougher as you go.
Pour, add your sugar and cream if you must, andenjoy. Don’t let the coffee sit in the pot, it will actually keep brewing. Also, be aware, there will be some grinds in the bottom of your cup, it is best not to go for the last drop!