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Plunger Brewing Guide

Plunger Brewing Guide New Zealand

Plunger, also known as French Press, is perhaps the most vulnerable to over-extraction. To achieve a full expression of the coffee, decant it immediately after brewing, as the coffee will grow bitter if left too long in the plunger.

Brewing Tips:

1. Place the fresh coffee grounds into the plunger and pour twice the amount of hot water around 92°c onto your grounds. 
2. Give the grounds a gentle stir and let the coffee bloom for 30 seconds.
3. Add remaining water, let grounds steep for 4 minutes, then plunge down slightly.
4. Finished pressing, serve the coffee IMMEDIATELY.


*We recommend a ratio of 30g of coffee grounds for every 500ml water and the pressure-wise is 15-20 pounds. Heat plunger with hot water before brewing.

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