I find plunger coffee somewhat anemic and no crema.
You need a lesson in how to make Plunger Coffee.
- Good beans
- Ask for, or grind them yourself to drip filter grind which is a tad finer than the grind for a plunger.
- Heat the plunger, fill it full of hot water & let it stand while you boil the water.
- I use one slightly heaped measure per cup of coffee. (Fiddle with the amount of coffee you use to get it to the strength you like.)
- When the water is boiled, empty the plunger, put your coffee in & poor the hot water on it, now give it a damned good stir with a hot teaspoon.
- Put the plunger in the top of the jug & lower it til it is just above the coffee, don’t push it into the coffee just yet. The heat of the coffee will keep it warm.
- When you reckon it has stood for long enough, plunge it part way, only about 20% of the way, lift it back up a bit & wait 10 seconds & then plunge it slowly all the way. You’ll need to practice this a bit & fiddle with the time, if you let it stand too long, it goes cold & gets bitter.
- Use a fine bone china cup not a pottery mug & heat it with hot water as well.
- As soon as you poor the coffee, rinse the plunger out & fill it with hot water & let it stand. That will stop the plunger screen from collecting oils that set & give future coffee a bitter taste.
The coffee you get this way will be hot, have good flavour, & a crema.
The downside of the finer grind is that you will get a bit of sludge in the bottom of your cup.
You can either swill it like I do or leave it like you would if you had leaves in the bottom of a cup of tea.
I reckon this works better than using a darker roast just to get good flavour.
I use a Bialetti stainless steel stovetop pot, and totally agree with Midge on the slow process. I do mine on the glass electric stovetop, full pelt until the coffee just starts to dribble out, then turn it off and the residual heat is enough to slowly finish the job with a “whoosh” right at the end.
Takes a while to learn the pot, the grind has to be right and the amount has to be spot on otherwise it either chokes and spits out a bitter brew or weak underbrewed slop.
Jura impressa C5 , Beans one side , water the other less than a minute to make and a fresh grind for every cup of coffee, taste depends on the grind setting and the quality of the beans.
Beans from Bibina ( bulk buy ) at $17 a kilo.
Bring the beans home and Vac seal them , machine holds about 200g at a time.
Very rarely buy or drink coffee when i’m out.
, I like my coffee hot.
Ahh… I like mine hot to begin with, but after twenty minutes of gentle sipping it doesn’t matter how hot it started out.
You sit on a coffee for 20 minutes?! Cripes! Just as well you’re not a drinker, you’d never buy a round
Just discovered L’Or Ristretto, lot better than some of the other offerings and about the same price, aluminium pods which go to the recycle centre.
I also see that Coles have their own pods, yet to try one but about half the price of the others.
L’Or has a shorter use by date too.
Ristretto is just an espresso shot but you use really fine ground beans, and a very slow flow of water which is why it’s hard to get a good one when your out as most can’t change their grind for one shot and push the water through too fast. The french call it serre