I did in no way, shape or form invent this recipe nor do I take any credit. This is just a fusion of different recipes I've tried and what has gotten me the results I was looking for.
It's truly simple. Two paper filters - one under the grounds, one on top of the grounds. No stirring is needed. Press as hard as you can. Voilà!
P.S. The water temperature range is for the different levels of roast - 80°C for very dark roast, and then the lighter the roast, the higher the temperature.
Pro tip: If it is too hard to plunge, coarsen up the grounds.