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1. Pre-infuse 40g water for 25-28 seconds
2. Gently pour in a circular motion starting in the center and going outwards you to a diameter of around 2cm. Pour in a steady flow and make sure the coffee grounds rise at the same rate as the water volume in the dripper until 140g water.
3. Wait until most of the water drips into the cup but don’t allow the coffee bed to be completely dry.
4. Then repeat step 2 until 240g total water.
5. Repeat step 3.
6. Move the mouth of the kettle lower, closer to the grinds, in order to lower the water pressure. Pour only in the center until 270g.
7. Wait for all water to finish dripping.
Tip: do not preheat the server before brewing and make sure to pre-wet the paper filter first.
What makes this recipe so special?
It’s a technical recipe because you need to control your water speed very well in order to brew according to different water pressures. It’s about the technical skill and details of hand dripping and not just about the numbers of weight and volume.
How to grind coffee?
Grind setting 1 to 10
The grind setting below is from our volunteer Carlos @chaosinrye and @fatima_quest. This is only a draft version. You can help us improve it, refine it, polish it, and more. Please give us feedback on the Discord channel, thank you for your great help. We would like to design a grind setting converter to make it easier for coffee lovers around the world. Can you help? Let us know.
1. Extreme fine grinding
<200-200 µ – Extra Fine (I) (confectioners sugar)
2. Finest grinding
300 µ – Fine II (flour)
3. Fine grinding
4. Medium-fine grinding
7. Medium-coarse grinding
8. Coarse grinding:
9. Coarsted grinding
10. Extreme coarse grinding
1500-1600 µ – Coarse II (coarse kosher salt)