Training: French Press or Plunger Coffeemaker
In ancient times coffee was prepared using the whole fruits, and only later was it made with just the green beans. In the 13th Century, roasting and grinding of the coffee started to become more common, but the introduction of grinding meant that the brew was full of grounds. This changed in the late 1700s when the infusion method of coffee extraction was invented in France; the coffee was contained in a small cloth bag during infusion. From this humble beginning the French Press or plunger that is so common today evolved.
At its simplest, a plunger consists of a cylindrical jug, a filter with the same diameter as the interior of the jug, and a stick attached to the filter which can be used to push it down into the jug, filtering the coffee from the grounds as it goes. The simplicity of plunger brewing has made it the most popular method used in Australian households; the complications involved mean it's rarely used at its full potential. The French Press method of brewing, gives a coffee with not much body and a delicate taste and aroma.
To get the most out of a plunger you need fresh coffee, the correct medium grind and the right technique.
- Place a dessert spoon of ground coffee per person into a plunger.
- Pour near-boiling water into the plunger, stir with a spoon.
- Replace the plunger lid and allow to stand; 2 min for a weak brew or up to 5 minutes for a stronger brew.
- Holding the plunger knob firmly, slowly depress the plunger knob until it is fully depressed.
- Training:
