The stamp pot, also called a coffee pusher or cafetière, is a quick solution for making coffee for individual cups without an electric machine. This is one of the simplest methods of brewing. Coffee steeps in hot water, and when it is poured out, a wire filter ensures that the coffee grounds do not end up in the cup with it. However, to brew really good coffee with the stamp pot, you have to do it right.

A well-prepared cup of coffee can achieve a fuller flavour than coffee from a filter machine. To make the perfect cup of coffee with the cafetière, take 15g of freshly ground, not too fine coffee powder and pour it into the pot. Heat 225ml of water to just below boiling point. Pour the water into the plunger jug and stir once briefly, just enough for the coffee grounds to begin to settle again.
The coffee should steep for three and a half to four minutes, after which the plunger is pressed down and the coffee is poured out.

Despite this, or precisely because the method with the plunger jug is so simple, mistakes can be made and the coffee does not taste as good as it should.

Unevenly ground coffee powder should be brewed for half a minute to a minute less, otherwise the coffee may become too bitter.
The cafetière should always be cleaned thoroughly. Unscrew the filter if necessary. It is best to rinse immediately after brewing coffee.
The plunger should not be used like a tamper. It is only used to keep the coffee grounds down while the coffee is poured into the cup. Stamping too hard can make the coffee cloudy because fine particles get into the cup. In more drastic cases, you can even break the tamper jug if you use it too aggressively.

Dose the coffee carefully. If you dose correctly, the amount of water and brewing time will be right and you will always get a good cup of coffee.