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.