I quite like coffee. I’ve only ever brewed with dark roasted coffee, but
if I picked up a decent grinder and a pour-over setup I’d be interested
Rough brewing guide influenced by The Wired Gourment & James Hoffman.
- Grind: I don’t have a burr grinder; I blitz it in a blade grinder for a while, I don’t worry too much about getting it super fine.
- Packing: Half fill, tap to settle. Fill to the top, smooth over with finger and tap again.
- Use a small glass to hold your basket while adding the grinds and prepping the base.
- Water: Add boiling to a cold base. Fill ~2/3 of the way to the safety release.
- Immediately add coffee + place on stove.
- Brew: Initially on medium heat gas until coffee covers the base of the collector.
- Reduce to lowest heat.
- If flow increases too much take off the heat until it calms down.
- Once lots of light frothy liquid starts coming out you’re almost at the end.
- Usually the base will hiss even when you’re not on the heat, at this point stop + run water over the base.
- Serve: Pour out coffee + add ~the same amount in hot water.
I don’t know how to make this consistantly.
- Add ~50g/500mL coffee/room temp water to a french press.
- Stick it in the fridge for up to 24hours.
- Strain it off like a normal french press.
- Finer coffee grinds will continue to settle in whatever jar you store it in.
I should probably need to take samples at different intervals (e.g. 18h,
20h, 22h, 24h) and compare them but I’m too lazy.