It’s great for when you’re entertaining a large number of guests or even just relaxing with the papers on a lazy Sunday morning.
- Grind your fresh Green Cauldron bean to a courser setting. This will allow for a slower and more even extraction. Best results are achieved using a conical burr grinder.
- Add your coffee to the pot. We suggest one tablespoon per coffee cup (or one for every 4oz/120ml of water) Feel free to experiment and adjust this amount depending on your personal taste.
- Bring freshly drawn water to the boil and then let it cool for about 45 seconds.
- Be a little aggressive with your pour, moving the stream around to make sure that the coffee ground is saturated evenly. Allow the coffee to bubble or “bloom” as the coffee gives off gasses of co2.
- Start the clock. Allow the coffee 4 minutes to infuse.
- At the one minute mark give the pot a stir to guarantee even and optimal extraction.
- Place the Press-Top on the pot making sure the lid opening and spout align.
- At four minutes, slowly and firmly push the press down into the pot.
- Enjoy your freshly brewed Green Cauldron coffee.
Quick tip: 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.