Brew Time: 4 minutes
Serves: 1 mug (250ml)
About this method
Almost every Kiwi kitchen’s got one — the trusty plunger. It’s simple, no-fuss, and serves up a full-bodied brew that hits the spot every time (when done right).
Also known as a French Press or Cafetière if you’re feeling fancy, this method gives you those bold, rich flavours you just can’t get from a paper filter. The trick? Nailing the coffee-to-water ratio and timing it like a pro. We’ve taken out the guesswork with this go-to method.
What you'll need:
-
15g plunger grind coffee (for consistent brews its better to be precise but if you're more of a "she'll be right" kinda morning person, its about 2 heaped dessert spoons)
-
250ml water
-
Timer
-
Kitchen Scales
- Tablespoon (for a little tidy-up)
The Max Method
Step 1
Boil the jug. Add 15g of coffee to your plunger. Zero your scales.
Step 2
Start the timer and add 30ml of water (just off the boil). Stir to wake up the coffee — you’re letting it bloom here, not bathing it.
Step 3
At 30 seconds, pour in the remaining 220ml of water. Lid on. Don’t touch it. Let it steep till 4 minutes.
Step 4
At 4 minutes, lid off. Scoop off the crust with a spoon — it helps the plunge and dials back bitterness.
Step 5
Replace the lid, press down slowly, and pour yourself a cup. Don’t let it sit too long or it’ll keep brewing and turn bitter. Best enjoyed immediately. Go on, treat yourself.