Filter 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

1. Add the ground coffee to the filter and distribute the grounds until flat.
2. Pour 50g of water, aiming to wet all the coffee. Start your timer when the water first touches the coffee.
3. After 45 seconds, slowly add half the remaining water — 100g in this case.
4. Once the water drains to a level just above the grind bed, add the remaining water.
5. 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.