Grind 21 grams (about 3 Tablespoons) of coffee for a 10 oz mug – the ground coffee should be about as fine as table salt.
Fold Melitta #4 filter at its seams, place it inside the dripper and put it on top of your mug or pitcher. Pre-rinse your filter and cup with hot water.
BARISTA TIP: This rinses out the paper flavor and preheats your brewer and mug.
Discard the rinse water and add ground coffee.
BARISTA TIP: If using a scale, fill to 60 grams during bloom and end with a total water weight of 380 grams by 55 seconds. During the bloom, give the coffee a quick stir to make sure the water fully saturates all the grounds. This will ensure even brewing.
Pour enough water (30 seconds off the boil or about 205 degrees F) to saturate grounds and let them bloom for 30 seconds.
Pour water evenly in a spiral over the coffee bed and slowly fill to the top of the brewer. For an even extraction, try to pour over the dark spots and avoid the light ones.
When the mug is full (this should take about 2 minutes), remove the dripper from the mug, place it in the sink or on a waste cup to catch the last drips.
Drink the coffee.
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