There's nothing quite like the smell of freshly ground filter coffee.
People used to dark, espresso roast coffee may surprised to hear me describe filter coffee as bright, with notes of fruit. Follow along to try!
Bring at least 600 grams of water to the boil.
Grind 30 grams of coffee to a coarseness resembling sea salt.
Add a paper filter to your dripper, place the brewer on a carafe.
Pre-wet the filter paper, discard water in carafe, and add coffee to the brewer.
Place the carafe and brewer on a scale, and tare the scale to read 0.
There are four pours total for this brew.
Start a timer, and begin pouring water, starting from the outer rim and working in circular motions to the center.
Stop when you’ve reached 60 grams and allow to bloom for 30 seconds.
After the bloom has passed, pour 90 grams — starting in the center of the grounds, working your way outward in a circular motion and back, for a total of 150 grams.
As the mixture from the second pour drops through the filter, continue to pour water up to the level of grounds, up to 250 grams.
When the water and coffee from the third pour drops to the bottom, complete with the final pour, adding 100 grams, bringing the total to 350 grams.
Once the coffee filters through, serve, and enjoy!