The Perfect Plunger
This is possibly the most popular brewing method used in Australia due to its ease of use and cost effectiveness. Though, like all methods of making coffee, it often results in a poor cup of coffee due to incorrect techniques. Here are some tips we find help make a reliably tasty plunger coffee.
Remember - the grind of the coffee used should be much coarser than you would use in an espresso machine to reduce any residue left in the cup and on the tongue!
- Pre-heat your plunger by swirling some boiling water in it, and then discard this water.
Add a rounded tablespoon (or 10g) of freshly roasted Altitude Coffee per cup of water to plunger.
Pour hot, but not boiling, water over the coffee grounds. If you're brewing a full plunger, only fill to within 3cm of the top of the plunger.
Gently stir the coffee for 30 seconds to break up the floating bed of coffee grounds and to start the extraction process. (the long stirring time extracts the maximum amount of flavour at the correct temperature)
Wait for 30 seconds and then stir the coffee briefly for a second time to mix the flavours from the coffee particles on the bottom of the plunger.
Insert the filter then apply steady pressure to plunge it all the way to the bottom.
- Your coffee is now ready to be served!