18gmedium ground coffeeAbout the size of superfine sugar (castor sugar)
250mlwaterjust under a boil
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Instructions
Grind the coffee right before brewing and bring the kettle to a boil.
Pour some boiling water over the filter and let drain completely. This helps to remove the paper taste and also preheat your cup.
Drain the water from the cup. Add the 18g of coffee to filter.
Set the scale to zero. Add 100g of water, just down from the boil to "bloom" the coffee. Wait for 30 seconds.
Add the rest of the water until the scale reaches 250g. Try to pour the water directly on coffee instead of along the walls of the filter.
Once the water has decreased by a third, stir the coffee by gently swirling the filter. This helps to prevent the coffee from sticking to the edges of the cone.
That's it, enjoy your coffee!
Notes
This recipe is inspired from James Hoffman. Check out his book!If the coffee is too bitter than either the grind was too fine or too much coffee was added. Try grinding the coffee a little bigger.If the coffee is too weak or acidic, that means that the grind was too big or the coffee was poured too fast. Try grinding the coffee smaller or pouring the water more slowly.