Simplest and cleanest way producing something similar but noticeably more delicate and complex from an auto dripper machine . It gives us sweet & balanced flavor, that the strength depends on the rate of pour.
What You Will Need :V-60 Dripper / Paper filters/ Freshly roasted coffee /Scale / Home Grinder / Timer /Kettle
Technique
Our preferred technique starts with thoroughly rinsing the filter and placing it inside the cone. After adding ground coffee, level the bed and make a small divot in the middle. Targeting this depression, pour just enough water to wet all of the coffee, then rest for 30 seconds. Continue pouring slowly, starting in the middle and moving in and out in concentric circles until the desired volume is reached. Keep the flowing water about ¼” away from the exposed walls of the dripper at all times and try to maintain a constant volume throughout the brewing process.
TIP 1: Once you ‘ve poured the desired amount of water , remove the dripper. The coffee will taste better if you don’t let ALL the water flow through the filter into the cup / Jug.
TIP 2 : Try coffees from Colombia, Ethiopia Lekempti, Kenya , El Salvador, Emphasis BLEND.
Grind : We generally recommend a grind setting between fine and medium
STEP ONE Bring to a boil twice as much water as you’ll need for the actual brewing (around 685-720 ml).
STEP TWO Weigh out about 25-30 grams of coffee (or approximately two to three tablespoons of whole beans). While the water is heating, grind your coffee. The coarseness should be close to that of sea salt.
STEP THREE Fold your filter and place it in a clean dripper. Pour in about 200ml, fully saturating the filter and warming the porcelain. This water will also heat your Glass Jag. Let your remaining water sit in its kettle until it is 93-94 degrees Celsius. After a minute, empty your now-warm jag and prepare to brew.
STEP FOUR Pour your ground coffee into the filter and flatten the coffee bed, allowing for a more even pour.
STEP FIVE Starting from the bed’s center, gently pour 60ml water (twice the amount of water that you have coffee into your grounds – for example, 50 grams of water if you have 25 grams of coffee). Work your way outward gently, and avoid pouring down the sides of the filter. You’ll notice that adding this amount of water causes the coffee to expand. Allow it to do so for about 35 seconds. This is the pre-infusion of coffee. A solid bloom will ensure even water dispersion – and a delicious cup later on.
STEP SIX Continue pouring – delicately, beautifully – into the center of the grounds. You should pour slowly with your Kettle (at such a rate that the complete brew process takes about three (3) minutes). All told, it should be about 350 grams of water.
STEP SEVEN You may serve your coffee from the coffee jug to the cups.
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