We use 1.6–2 grams of coffee per fluid ounce of water; our recipe makes approximately 17 ounces (500 grams) of brewed coffee.
- 30 grams of fresh-roasted whole bean coffee
- Carafe to brew into
- Pour over brewer (such as Bee House dripper or Kalita Wave)*
- Appropriate filter
- Hot water (195–205 F)
- Pouring kettle
- Grinder (we recommend burr grinders for consistency and performance)
*Do not fill the dripper or brew basket more than 1/2 – 1/3 full of ground coffee to ensure appropriate coffee/water contact. Total brew time should be 3–4 minutes.
Let's Brew This!
Bring 500 grams water to a boil and let cool
Crease edges of paper filter in opposite directions to ensure fit then place filter in dripper
Rinse paper filter (to avoid paper taste) and discard water used for rinsing
Place dripper on top of carafe
Weigh and grind coffee (grind to roughly the size of granulated table salt)
Add ground coffee to filter; make sure the coffee bed is level
Add water to "bloom" grounds
Start timer and gently saturate grounds with hot water, pouring in a circular motion in the center of the coffee bed and allowing the coffee to "bloom" or de-gas. Add only enough water to saturate the grounds; stop before coffee starts to flow from bottom of filter.
Slowly pour remaining water
Keep the liquid level in the dripper between ½ and ¾ full. Avoid pouring along the edges of the coffee bed. Control brewing time and liquid level by slowing or speeding up the pour as needed; total brew time should be 3–4 minutes.