Grind your coffee.
We suggest starting off with a ratio of 20g of coffee per 250ml cup.
Boil your kettle to around 95’C
Pour the current amount of water into the brewing chamber, consistent with your ratio, making sure you expose all the coffee to water.
Leave the coffee to steep for four minutes
After four minutes stir the coffee, this will cause the crust-like layer to fall to the floor of the plunger.
Some foam and a small amount of coffee will remain floating. Scoop this foam out and dispose of it.
Leave the coffee to brew for another five minutes.
Place the mesh plunger into the brewing chamber, but DO NOT plunge it as this will create turbulence and stir up the silty coffee on the bed.
Pour the brewed coffee through the mesh into your cup and enjoy the good shit…