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Filter Brewing
Brew Ratio
This term communicates the ratio of coffee to water used during brewing. Communicating this as a ratio helps adapt to different quantities of brewed coffee while maintaining the same strength. We recommend a ratio of 6g of coffee for every 100mL of water. Adjust this to your preferred beverage size. This ratio brews a balanced, strong cup and maximizes value from your beans: 6g divides evenly into a 250g bag with very little waste.
Immersion Brewing
Ingredients: 21g of coffee and 350mL of water
Grind size: between the size of white sugar and sea salt. Adjust to your flavour preference: bitter flavours mean grind coarser; too much acidity or a flat brew means grind finer.
Water temperature: 95C, or approximately 1 minute off the boil.
Process: Follow this with any immersion brewer – French press, steep-and-release, etc.
- If applicable, add the filter to your brewer and pour in some hot water to pre-heat it, then discard this water.
- Add the ground coffee to the brewer, then pour in the whole amount of hot water at once. Start your timer when the water first touches the coffee.
- Stir your brew slurry 10 times, back and forth, to break apart any clumping coffee grounds.
- Leave it for 4 minutes.
- Filter the brew according to your brewer.
- Serve the whole brew — don't leave any in contact with the brew bed, as this can cause over-extraction.
Percolation Brewing
Ingredients: 15g of coffee and 250mL of water. Your grind bed depth is a key parameter for even extraction. Aim for a bed depth of approximately 1-2 inches in your brewer.
Grind size: between the size of white sugar and sea salt. Adjust to your flavour preference: bitter flavours mean grind coarser; too much acidity or a flat brew means grind finer
Water temperature: 95°C, or approximately 1 minute off the boil.
Process: Follow this with any percolation brewer — V60, flat bottom, Chemex etc.Add a filter to your brewer and pour in some hot water to pre-heat, then discard the used water
- Add the ground coffee to the filter and distribute the grounds until flat.
- Pour 50g of water, aiming to wet all the coffee. Start your timer when the water first touches the coffee.
- After 45 seconds, slowly add half the remaining water — 100g in this case.
- Once the water drains to a level just above the grind bed, add the remaining water.
- Wait for the water to drain completely before disposing of your filter and spent grounds. Keep a record of this time — your drawdown time.
Time: Your goal drawdown time should be between 2.5 and 3 minutes. Smaller brews should drain faster, larger brews slower. With larger machine brewers, you may find you can use longer brew times — 5 to 6 minutes — without perceiving bitterness. The easiest way to adjust your drawdown time is by changing your grind size.
Recommended Course: Alternative Brewing Methods