The humble plunger is often overlooked in the world of multiple complex brew options, but it is more than capable of delivering a specialty brew. Being an immersion method of brewing, you can count on the plunger for a big body brew, and with the right attention, a full spectrum of flavour that does your favourite coffee justice.

 WHAT YOU’LL NEED

• Coffee
• Plunger
• Kettle
• Scale
• Timer
• Wooden spoon

EXTRACTION TIME

INSTRUCTIONS

1. Bring enough water to fill the Plunger to a boil.
2. While the water is heating, grind your coffee. Plunger coffee calls for a coarse, even grind. We recommend starting with a 1:12 coffee-to-water ratio. If you're using 350 ml/grams of water, you’ll want 30 grams of coffee.
3. The Bloom: Slowly pour double the weight of water than you have coffee onto your grounds. If you have 20 grams of coffee, you’ll want to start with 40 grams of water.
4. Give the bloom a gentle stir and allow the coffee to bloom for 30 seconds.
5. Pour the remaining water and place the lid gently on top of the grounds but DON’T plunge just yet.
6. Set your timer for 4 minutes and watch the countdown OR put on “Torn” by Natalie Imbruglia. Either one gets you to 4 minutes.
7. Remove your Plunger from the scale and place it on your benchtop. As you plunge you should feel some resistance from the coffee. If it’s hard to press, that means your grind is too fine; if it races to the bottom then it means your grind is too coarse.
8. When you’ve finished pressing, serve the coffee immediately. Don’t let it sit, as this will cause it to continue brewing and over-extract. You can decant your brew into another vessel at this stage to avoid this.

BEAN RECOMMENDATION

AA7, Toasted, Terrain, Decaf + any Single Origin

TIPS + TRICKS

Decant your brew once it’s done if you’re not serving it all at once. This will stop it continuing to brew and over-extract while you get around to the next cup.