Make sure you strictly follow the recipes without any prejudgement, explore and have fun 🙂 Please leave your honest and fair feedback in the review section. Thank you!
- Pre wet your filter. Hot water works best to remove paper taste. At least 100g.
- Grind coffee and add to the filter.
- Not using your thumb create a small well or “birds nest” in the grounds.
- Place your brewer and decanter or cup on the scale, tare to 0g and start your timer.
- Pour 50g of water in 10s or faster evenly covering the coffee, then swirl the slurry by holding the brewer 5 time clockwise, 5 time counter clockwise. This ensures no
- pockets of dry coffee. let lt bloom for 45 seconds.
- At 45′ all of the water should be drained through, pour up to 120g total water in a spiral going from centre to the outside.
- At 1:15 the water should just be finishing dripping through, at this point you will know if your grind setting is too fine or coarse.
- Pour the remaining 120g of water up to 240g from 1:15-1:30 in the spiral pour, centre to outside, this time doing one pour on the edge of the filter, and return to the middle for a steady centre pour for the final 20g.
- Lift the brewer off your decanter or cup, lift it and do 3 more swirls, or Rao spins, and set it back down.
- The final brew time should be between 2:30 and 2:45, taste and add 5-10g of hot water to match your desired strength. I prefer 1.3-1.4 TDS
What makes this recipe so special?
It holds many different skills and theories over the years from professionals but is simple enough and repeatable for anyone who can spend the 3-4 minutes start to finish with care and intention. And the coffee tastes great so that’s special!
How to measure grinding size?
Due to various grinders we use, we use a simple grading system to measure the grinding size.
1 – Finest grinding
10- Coarsted grinding
We’re currently building an easy to understand the grinding system, any ideas? Let us know, send email to [email protected] or contact us through Instagram.