There are a few simple steps to making sure you
get the best out of your plunger coffee:
- Shut your kettle off JUST BEFORE it comes completely to the
- 1/3 fill the plunger pot with hot water, fit the plunger mesh,
plunge up and down a few times, and then discard the water. This
will both clean and heat the equipment.
- A plunger requires very coarsely ground coffee - similar to the
texture of raw sugar. Either carefully grind beans to the right
texture, or use a coffee specifically pre-ground for plungers. If
the coffee is too fine, the grounds will pass through the mesh into
the coffee, and the coffee will have a bitter, burnt flavour.
- Add one heaped dessertspoon of plunger ground coffee per cup,
adjusting to taste.
- Pour hot water slowly and evenly over the grounds. The coffee
will form a cap on the top of the water, and bubbles will form as
the aromatic oils and gases are released.
- Stir the coffee a few times, to make sure there is maximum
contact between the water and coffee, to release as much flavour as
- Fit the plunger mesh, allow the coffee to brew for 3-4
minutes, then plunge, and serve immediately.
TIP: Coffee becomes more bitter the longer it brews. So only
brew as much as you think you'll drink, and if you fancy a stronger
cup, use more ground coffee at the start.