WHAT YOU’LL NEED
Goose Neck Kettle
Grinder
Digital scale
Timer
BREW TIME
2:30 - 3 minutes
DIRECTIONS
Weigh out the coffee and grind to a coarseness resembling sea salt. Fold your filter along the side seam ensuring the filter will lie flat against the side walls of the brewer maintaining a better seal.
Fully saturate the filter with hot water to remove any paper flavor and warm the vessel. Pour this water out of your decanting vessel and into your cup to pre-warm.
Pour your ground coffee into the filter and give it a gentle shake. This will flatten the bed, allowing for a more-even pour. Tare your scale.
Starting at the bed’s center, gently pour twice the amount of water that you have coffee into your grounds (for example, 40 grams of water if you have 20 grams of coffee). Work your way gently outward, and avoid pouring down the sides of the filter. You’ll notice that adding this amount of water causes the coffee to expand, or “bloom” as the coffee degasses (the fresher the coffee the more bubbling you will see). Allow it to do so for 30 seconds. A solid bloom ensures even saturation.
Pour 100 grams of water in a circular pattern starting in the center. Spiral out toward the edge of the slurry before spiraling your way back toward the center.
Repeat the previous step in increments of 100 grams, letting the water pass through until it has nearly revealed the surface of the coffee until you reach a final total weight of 320 grams.
Allow the water to drip through the grounds entirely (this part of the brew process is called the “draw down”).
The brew should have taken between 2.5–3 minutes. If the brew was too fast, consider using a finer grind or a slower pour rate next time. If the brew was too slow, consider using a coarser grind or a faster pour rate.
Pour into warmed cup and serve.