Plunger        

1. Fill the plunger with hot tap water (pre-heat for 3-5min).

2. Add 1 heaped teaspoon of coffee for each cup (cup = 220ml)

  + 1 to the pre-heated plunger.

3. Add hot water (not boiled) in a circular motion to the coffee until

  it is at the correct level.

4. Let the plunger sit for about 3-5 mins (a soft crust will form on the

  surface)

5. Using an outside to inside movement, gently fold the crust into itself. Try not to stir it up too much.

6. Now place the plunger section onto the coffee surface and plunge away.

7. Drink up.

Tip! 

Adding milk

If you are adding milk then why not try pre-heated milk (microwave) instead of

refrigerated milk. This will insure that your coffee will be at optimum temperature.

Some other tips and bits.

Oxygen has life and boiling water kills the oxygen.

This is why all espresso machines extract coffee with water at a maximum temperature of 92Celcius.  

This oxygen principle applies to all tea making procedures, even instant coffee. Boiled hot water will

burn the coffee or tea as soon as it makes contact.

Using filtered hot water is even better again.

If you have a kettle with a removable lid then you can watch the water heating and switch it off before

it boils.