- Use 10g per 150ml of water or 20g for a 300ml plunger.
- A coarser grind is preferred, but not too coarse. It should put up soft resistance to the plunger as you push the filter down.
- Use water a minute or so after boiling, so the temperature goes down to around 95 degrees.
- Steep the coffee for five minutes..
- Stir softly before plunging.
- Pour immediately after plunging.
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Chủ Nhật, 23 tháng 8, 2009
How to make great plunger coffee
Here are some tips from Campos in Fortitude Valley, Best Coffee Shop in Australia according to the Lifestyle Channel’s public-voted I Love Food Awards.
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Brisbane Fortitude Valley,
Cafe,
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