About this method
Everyone loves a plunger and no New Zealand kitchen is complete without one. Also known as a French Press or Cafetière, they are an extremely easy way to brew your favourite coffee and give it a full bodied texture that paper filter methods just can't replicate.
The common challenges with coffee brewed through this method are inconsistencies with the amount of water used, the amount of coffee used and how long they are left to infuse. Just like cooking any food, sticking to a recipe and correct 'cooking' time will help us make sure our coffee always tastes amazing when we make a brew.
Try our method as a starting point to get your plunger coffee tasting incredible.
What you'll need:
15g plunger grind coffee
The Max Method
Boil your kettle and weigh out your coffee into your plunger beaker.
Zero your scales, start your timer and pour in 30ml of hot water just off the boil into the beaker and stir the coffee as this will allow the coffee to absorb the water.
After 30 seconds, pour in the remaining 220ml of water and place the plunger with the lid on the beaker. Wait until your timer hits 4 minutes total.
At the 4 minute mark, remove the plunger lid and use a tablespoon (or 2) to scoop out the grounds that have settled on the surface. This will help make it easier to plunge and create a less bitter flavour in the coffee.
Place the plunger and lid back on and slowly push the plunger down. Serve your brew straight away to prevent it over brewing in the beaker. Enjoy!