Caffe…

We’ve become mild coffee nerds. Not that deep that we worry too much about the relative elevations of sourced coffee beens or roasting our own “cherry” but understanding locations and roasts, and more importantly how to brew a perfect cup. Nerdy term is a pour-over but I think this term has lost its moment. We used to call it drip coffee. It’s easy. But the first thing you need is a scale. You don’t have a scale? Do you ever want to bake? Please go buy one. $15 to $35. I’ll wait.
Ok.
. You’ll need a conical plastic, glass or ceramic holder to hold the filter above any carafe.
. You’re looking for the perfect brew, yes? Then you’ll need a burr grinder (versus a blade grinder – but you should have one of these anyhow for grinding whole spices. A post for another day.) A burr grinder can and will be on the expensive side. A burr grinder is the same mechanism as your pepper mill. You’ll likely want to get an electric one. But we’re on the road and so space, weight and non-US electrical outlets move us to have a mechanical one. It’s our very mild morning work-out. (Ours: https://store.bluebottlecoffee.com/products/Porlex-Max.html)
. The math.
For each moderate-sized coffee cup use 15 grams of coffee beans and depending on the coffee itself, 12 to 15 times this weight in water. Thirteen times has worked for us for most coffees. So for the 15 grams of coffee at 13 times water, use 195 grams of water.
. The procedure.
. Grind the coffee as close as possible to the time of brewing. Within minutes. Of course the beans themselves should have been roasted within the last few days and for sure within the last two weeks.
. Either weigh out the water in the kettle itself or once you’ve boiled the water, pour the appropriate amount of water into another container with a good spout. Keep the water at a simmer. We use the second method because we then use the excess water in the kettle to pour very hot water into the coffee cups we’ll be drinking from in order to get the cups hot.
. Before putting the ground beans in the filter, wet the filter for at least two reasons. One, it will take away any raw paper taste that some filters can impart and two, with the filter already soaked it will not take away from the weight of the simmering hot water you are about to use for brewing.
. Warm up the carafe you’ll be using. Put the filter in the filter holder and put in the ground beans, put that on the carafe and pour an initial amount of steamy water enough to soak the grounds. Don’t let the grounds dry out, within 20 to 30 seconds add another measure of water to the coffee grounds, and so on. You should gear it so that you’ve made all the coffee you’re making within about two minutes.
. Pour out the hot water from your cups – if that was your cup heating method – and pour in your perfect coffee.