Fold, rinse & Pre heat
Fold the filter into a cone shape. Add a filter to the coffee dripper and place it on top of your mug or carafe. Rinse the filter with hot water just off the boil (about 200°F/93 c) to eliminate paper flavor and to heat up the mug or carafe you are brewing into. Discard this water before proceeding.
Measure, Grind Coffee & Add Grounds
If you’re grinding your coffee beans fresh, grind coffee as fine as kosher salt. We use 1:16 ratio of coffee to water, for every gram of coffee we add 16 grams of water. For one cup 16-17 grams coffee can be used. Add ground coffee to your brewer.
Pour water over coffee
Pour hot water (about 200°F/ 93 c) in a slow circular motion over the ground coffee. Make sure to cover all the grounds with water, hitting any spots that are still dry after your initial pour. You will notice bubbles-The CO2 that is inside the bean is purged out and replaced with the water and begins the brewing/extraction process. This is called blooming. Let it bloom for 15 seconds.
Pour continuously in the same slow circular motion, with uniform water flow from the kettle. Pour 272 grams of water if you are using 17 grams of coffee (1:16). Let it drip. Brewing time from initial pour between 2:30 to 3 minutes. If your water is taking too much time to drip through, try to either pour faster or set your grinder a little coarser next time. If it’s going through too quickly, pour slower or grind finer.
Remove the brewer and pour the coffee into a warm mug.