How to use a coffee plunger
The general procedure for making a great plunger coffee is outlined below:
Be sure to use only fresh roast coffee beans with a medium grind
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Bring the cold water to a boil. Pour some of the boiling water in the coffee cups and the plunger to preheat them. |
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Let the remaining boiling water stand for a couple of minutes so that its temperature falls to about 93° C (200° F). |
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Pour the hot water out of the plunger and add the coffee at the rate of two level tablespoons per cup of coffee. |
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Fill the plunger with enough of the remaining hot water to make the required number of cups. |
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Stir the coffee for one minute then put the plunger and lid on the pot but do not plunge yet. |
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Allow the coffee to brew for a further 1 to 3 minutes. A longer brew will extract more flavour but may make the coffee bitter. You may need to experiment with this time for your particular coffee type and grind. |
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Plunge all the way down with a slow and steady motion. Be careful not to scald yourself!
Drink immediately and enjoy! |
You’ve now learnt how to make a great plunger coffee!
What is Arabica Coffee?
Coffea arabica is a species of coffea originally indigenous to the mountains of Yemen in the Arabian Peninsula, hence its name, and also from the southwestern highlands of Ethiopia and southeastern Sudan. It is also known as the "coffee shrub of Arabia", "mountain coffee" or "arabica coffee". Coffea arabica is believed to be the first species of coffee to be cultivated, being grown in southwest Arabia for well over 1,000 years. It is considered to produce better coffee than the other major commercially grown coffee species, robusta. Arabica contains less caffeine than any other commercially cultivated species of coffee. Wild plants grow to between 9 and 12 m tall, and have an open branching system; the Leaves are opposite, simple elliptic-ovate to oblong, 6–12 cm long and 4–8 cm broad, glossy dark green. The flowers are white, 10–15 mm in diameter and grow in axillary clusters. The fruit is a drupe (though commonly called a "berry") 10–15 mm in diameter, maturing bright red to purple and typically contain two seeds (the coffee 'bean').
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