7 DECEMBER 1996, Page 36

Perfect plungers

Sir: Thousands have no doubt already writ- ten to deny Digby Anderson's impetuous condemnation of what he calls 'plungers' and which most of us call the cafetiere (Food, 30 November).

We have spent 40 years and hundreds of pounds on machines and devices for mak- ing perfect coffee, and have settled on this as the best method. Espresso machines only work when they are big and commercial, and then only in Italy.

The secret is simple: use enough coffee, and on no account leave it to 'brew'.

Tom Jago

31 Rivermead Court, London SW6