Every household has one of these lying around and is probably the most common method in New Zealand.
Grind coffee on a coarse setting. We like the ratio of 1 gram of coffee to 17 grams of water for plunger. This means for a 1 litre brew you will need about 60 grams of coffee. Using a scale is essential for achieving consistency in coffee brewing! Place ground coffee in a clean and dry plunger.
Bring water, preferably filtered, to a near boil. 95 degrees is perfect, but if it boils then just let it stand briefly.
Pour just enough water to wet the grind so that the coffee expands and releases its gases, give it 15 seconds then pour the rest of the water.
Wait 4 minutes then plunge and serve. Remember that any coffee left in the plunger will continue to extract and will therefore become more bitter over time.