1. Grind the coffee. Coarse, for a slower and more even extraction. Burr over blade.
2. Add coffee to the pot. One tablespoon (7 grams) for every 120 ml of water.
3. Add water. Bring the water just to a boil and pour it aggressively so it saturates the grounds.
4. Start the timer. 4 minutes is all we're talking about here.
5. Stir the pot. After 1 minute, stir.
6. Put the top on. Line up the spout with the opening in the lid.
7. Press the pot. At exactly 4 minutes, slowly push the press down to force the grounds to the bottom.
8. Pour the coffee. As soon as you've pressed. A mesh filter avoids sediment.