Plunger Brewing Guide
The plunger is also known as the cafetière and French press. Every household has one of these lying around as it's probably the most common home brewing method in New Zealand.
WHAT YOU'LL NEED
This recipe is to produce 1 litre of filter coffee using 60 grams of ground coffee. The ratio in use is 1:17.
Boil a kettle of filtered water. If you are using a temperature controlled kettle, heat the water to 95°C - 96°C, if not boil and leave to stand for a few minutes before using it.
Using your scale, weigh out 60g of coffee and grind it at a very course setting.
Rinse the plunger with some hot water and discard.
Place the plunger on the scale and tare. Add the 60g of coffee.
Tare the scale and add 1 litre (or 1000 grams) of water and stir.
Wait 3:30 - 4 minutes then attach the mesh plunger on the top of the beaker and slowly plunge down.
Serve and enjoy.
If you experience bitterness in the cup, you can try reducing the brewing time.
Don't let it sit! This will cause it to continue brewing and over-extract (increased bitterness).
If you want to have less fines in the cup, before moving the plunger down, remove the ground coffee from the top of the jug with a spoon and then plunge.