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1. Fill the lower chamber with freshly drawn water to the safety valve.
2. Fill the filter basket with fine/espresso ground coffee. Gently tap the filter basket to ensure there are no air pockets or gaps. Ensure the basket is full to the rim. Do not compress the grounds.
3. Remove any loose grounds from the outside rim of the basket and tightly screw on the top chamber keeping the pot upright.
4. Place the pot on a medium heat. Do not allow the water to heat too rapidly, or the coffee will be watery and will not have had time to extract the flavours in the grounds.
5. Reduce the heat to very low if the water starts to boil. When most of the water has left the lower chamber, remove from the heat. Wait for the bubbling to ease before serving.
Note: Ensure that stovetop espresso seals are not damaged or worn. If so replace with a new one.
Try: Blend #001, Blend #002 or Blend #005
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1. Place medium/plunger ground coffee into the plunger pot, one tablespoon of coffee per cup.
2. Bring freshly drawn water to the boil. Allow the water to stand until just off boiling.
3. Gently pour just enough water to wet the grounds. Allow the coffee to “bubble” and release the coffee gases.
4. Fill with water and stir the contents of the pot briefly. Place the plunger on the top of the pot.
5. Allow four minutes of infusing before plunging
Note: Plunger coffee should not be stored as the coffee sediment will continue to infuse, allowing bitter flavours to escape. Only brew as much as you expect to consume at the time.
Try: Blend #001, #003 or our "bean of the week"
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