It is important that the coffee be ground medium-fine with a quality burr (rather than blade) grinder. By grinding the coffee this way, you are allowing for a slower and more even extraction resulting in a fuller bodied and more nuanced cup. Blade grinders chop the coffee rather than grinding it, resulting in uneven and unpredictable particle size. The result is uneven extraction, leading to coffee with increased bitterness which is less true to the flavor profile of the coffee. In addition, the lack of uniformity in particle size results in inconsistent results from cup to cup.
Place and Rinse Filter
Place the cone on your waste cup. Fold the filter at its seams (for strength) and place it inside the cone. Run hot water through the filter to rinse out any residual paper flavor and preheat the cone itself. Allow the water to drain out completely before moving the cone to your coffee mug.
We recommend 23 grams of fresh ground coffee (0.8oz or about three rounded tablespoons) to make 8 oz of brewed coffee.
You should bring the water just to a boil (electric kettles are great at this). For 8 oz. of brewed coffee you will want to use 12 oz. hot water total for the two pours. First, pour just enough into the cone so that it saturates the grounds and very little is dripping into your cup. The key is to saturate all the grounds evenly by moving the stream around as you pour.
After about 15 seconds it is time to pour the rest of the water. Pour at an even rate in a spiral or back-and-forth pattern in order to break down the bloom and saturate all grounds evenly. The color of the surface should be even with as few dark or blond spots as possible.
Pull Your Mug
Once you have 8 oz. of brewed coffee in your cup, quickly move the cone to the waste cup and allow it to drain completely.
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