Eww, plunger coffee”. Let’s face it, we’ve all said it. But how wrong we are. What many don’t know is that the secret to French press (sounds a little nicer than ‘plunger’) coffee is found in the grind of the coffee, a very simple step in the brewing process. Invented in 1929, the best part about this brewing classic is that you’ll find one in most Kiwi homes – so there’s no excuse for not making the perfect cup.
What you’ll need
- Plunger (or ‘French Press’)
- 45g coarse grind coffee
- 750mL water heated to 90-96°C
- Bamboo paddle, chopstick or spoon
- Bring water to just below boil (93–96 °C).
- Add coarsely ground Vibe coffee to your plunger. We recommend 1 heaped tablespoon per 100 mL of water (so a couple of tablespoons for each cup).
- Pour hot water over ground coffee evenly soak.
- Gently stir with a bamboo paddle or chopstick.
- Carefully reinsert the plunger, stopping just above the water level.
- Cuddle the nearest dog for 4 minutes.
- Slowly plunge and serve.
Vibe Tip: It’s all in the coarse grind. This method fully immerses the coffee grinds in water, providing a lot more contact between the two than other brew methods. Also, scraping the coffee ‘crust’ on the top of the brew before plunging and pouring it through a filter after brewing will remove any gritty mouthfeel. Enjoy!