- Grind: 9-9.5
- Dry Dose: 35g
- Water: 565g
- Fill bottom chamber with 565 grams of hot water
- Fasten filter in place by attaching spring hook to the bottom of the upper chamber. Rest top chamber inside of bottom chamber without sealing the two together. Turn butane burner to the highest flame.
- Grind 35g of coffee on 9-9.5
- Seal top and bottom. When the water goes beyond a simmer and approaches a rolling boil, press the top chamber inside of bottom chamber without sealing the two together. Turn on the butane burner to the highest flame.
- Lower gas. As the water begins entering the top
chamber, turn down the gas on the butane burner to about 1/3 of full flame. When all of the water has risen into the top chamber, you want the flame to be just high enough to keep the water in the upperchamber. The temperature should be between 200-204 degrees F.
1. 0:10-0:35 Bloom
2. 0:35-0:55 Gently stir using a clockwise motion, stir down the bloom.
3. 0:55 Turn off the flame. As the air pressure in the lower bulb decreases, the "drawdown'' begins.
4. 1:25 Gently stir. Drawdown continues
5. 2:00-2:15 Coffee should be completely drawn down. If you're under or over this time, your coffee will likely be less than optimal. Consider adjusting your grind or the amount of agitation.
6. Remove top. Gently rock the top chamber back and forth in order to free it from the bottom chamber.
*Time points do not need to be exact, but ending time should be the same