- 400ml (three cup) glass plunger
- 350ml fresh water, preferrably heated to just before boiling
- 22g of your favourite coffee, (3 – 14 days after roast, coarsely ground n.b. freshly ground is always superior)
Preheat the plunger (and your cups or jug) with hot water to prevent the brew from cooling.
Once your plunger’s warm, empty it out and add the coffee.
[ we use about 10g per 180ml; scale up here if you need to]
Add your hot water, stopping well short of the plunger’s brim, and stir briskly to soak the coffee and kick start extraction.
Stir for 2 minutes
Place the lid over the plunger, and push the filter just under the surface of the liquid. Let sit for 30 seconds.
Plunge all the way down with a slow, steady pressure.
It will become stronger the longer it is left in the plunger. If you want to save some for later pour it into another vessel