Whether you call it a plunger or a cafetière, one thing for sure it that everyone has one in the back of their pantry. Dust it off, grab a bag of plunger ground coffee and let Rob teach you a few extra tricks to get the best out of your plunger.
Freshly ground coffee (we use a ratio of 60g coffee to 1L of water)
Add the freshly ground coffee to your pre-heated plunger.
Fill to the top with water just off the boil.
Wait for *four minutes.
A crust of coffee should form on the surface - gently break this crust with the back of a spoon.
The coffee grinds will sink to the bottom.
Using the spoon, remove the foam left on the surface.
Why? This foam contains lots of fine coffee grinds which ends up a sludge in the bottom of your cup. This helps create a cleaner brew.
Gently press the plunger into the glass brewer and push down about two inches.
Why? We want all the coffee grinds to stay in the plunger - not in the cup. Pushing the plunger to the bottom muddies the brew.
Grab your favourite mug and enjoy. Tip: If you have coffee left in the plunger, decanter it into another vessel so that it won’t continue to brew.