What you need:
– 12g Coffee Drip Bag
– Kettle (preferably gooseneck kettle)
– Cup/carafe
– Scale (for best results. No scale? No worries. We’ve included a tip in each step to estimate)
Brewing parameters:
– 96 degrees Celsius water (if no PID kettle, let kettle rest for 3-4 minutes after coming to a boil)
– 1:17 brew ratio
Set the drip bag on your receptacle and let’s get brewing!
Steps:
1. Blooming:
Tare your scale and start the timer. Pour until 24g ensuring all grounds are wet. Bloom for 30s
(No scale estimate: Pour enough water to wet all the grounds)
2. First pour:
Pour until 105g. Let the water drip until you can see the coffee bed before moving onto the next pour.
(For advanced brewers: Have your first pour be faster and more aggressive relative to the second and final pour)
(No scale estimate: Pour until the drip bag is full)
3. Second pour:
Pour until 155g. Again, wait till coffee bed is visible before proceeding.
(No scale estimate: Pour until drip bag is approximately half full)
4. Final pour:
Pour until 205g.
Feel free to adjust the final pour to your preferred brew ratio.
(E.g. 1:15 – pour until 180g
1:16 – pour until 196g)
(No scale estimate: Pour until drip bag is half full)
Protip: After the final pour, if you would like to increase the body or modulate acidity of the brew, you can unhook the drip bag and “teabag” / steep it inside the brew!
5. Decant:
Enjoy your brew!