If you just want to make a decent cup without measuring every variable, start with a consistent routine. Use the inverted method (plunger in, coffee and water in, cap on, flip) to avoid dripping. Grind your coffee to a medium-fine consistency—like table salt. Add 15 grams of coffee to 250 ml of water just off the boil (around 90°C). Stir gently, let it steep for 2 minutes, then press slowly. That's it. Most watery cups turn into solid ones with these three tweaks.