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September 2026, 5 min read
Start with fresh, filtered water just off the boil, and rinse the paper filter so it does not taste of paper. Discard the rinse water and add fifteen grams of coffee ground to the texture of coarse sand.
Pour twice the weight of the coffee in water, wet every grain, and wait thirty seconds. This is the bloom, when trapped gas escapes and the coffee prepares to give up its flavour.
Then pour in slow circles to two hundred and fifty grams, keeping the water level steady. The whole brew should take around three minutes. If it runs faster, grind finer; if slower, grind coarser. Taste, adjust, and keep a note of what you change.
