I find plunger coffee somewhat anemic and no crema.
I have two words for you: Aero Press.
Also the Bialetti stove top works a treat.
Both need a slight amount of care. The Aeropress needs water at about 85° which is easy to do once you get the hang of it, and makes the smoothest brew possible.
The stove top machine needs to be “cooked” ever so slowly so that the shot just oozes out of it. Done right, you’ll get a thick black Italian goo, not much crema, but great coffee.
Nestlé is the enemy of the common man. There is so much underlying hatred for the company in the EU that if it wasn’t for George Clooney no one would buy its product. I was even accosted on my way to the bin a week ago because I was taking some empty San Peligrino bottles and they are a Nestlé product! (apparently)
Pod coffee tastes great, but what is added to it to make it consistently good? I suspect a bit of instant crema powder, some flavour, and who knows what else. Then there’s the non- recyclable waste they cause… @Dog I’m ashamed of you!