Coffee Brewing Guide:
The Plunger (or French Press)
Ubiquitous in many AirBnB's and longstanding inner-Melbourne share houses, the Plunger is one of the easiest ways to brew coffee.
Here's an easy step-by-step guide on brewing the perfect Plunger coffee ☕️
Here's what to do:
- If you can, freshly grind your coffee for a Plunger. The coffee grounds should be coarse like sand.
As the grounds will be steeped for a few minutes, having a finer grind equals to over-extraction, which tastes bitter. - Coffee is best brewed at an ideal 93 degrees. Bring a kettle to boil and let rest for 3 minutes or so after boiling.
- Add the first 100ml of water to the ground coffee, giving it a good stir before waiting for 20 seconds for the coffee to 'bloom'. This allows the coffee ground to evenly take on water and swell up.
- Add the rest of the water after the coffee has bloomed, and let steep for 3 minutes before plunging.
- Once plunged, pour immediately as further exposure only results in over-extraction and bitter tannins 😢
Useful tips...
- We recommend 18g of coarsely-ground coffee to 300ml of water (1:17 ratio).
- If enjoying black, allow drink to cool as fresh flavours will open up as coffee gets cooler.
- Please remember that plunger coffee is not espresso coffee. Plunger coffee is generally smoother, full-bodied and less acidic. Espresso is more concentrated/intense with a creamier mouthfeel.