MATERIALS YOU'LL NEED

1.

FILL KETTLE WITH ENOUGH FILTERED WATER TO BREW AND RINSE PAPER FILTER. BRING WATER TO APPROXIMATELY 205˚F (OR JUST OFF BOIL).

2.

WEIGH OUT 20 GRAMS OF FRESHLY ROASTED WHOLE BEAN COFFEE AND GRIND TO MEDIUM-FINE SIMILAR TO KOSHER SALT. GRIND AS CLOSE TO BREWING AS POSSIBLE.

3.

PLACE FULL IMMERSION DRIPPER ON TOP OF MUG OR CARAFE AND PUT ON TOP OF SCALE.

4.

SLIGHTLY FOLD OVER THE CREASED PORTION OF THE FILTER AND INSERT THE FILTER INTO THE DRIPPER.

5.

PRE-WET THE PAPER FILTER WITH HOT WATER TO REMOVE ANY PAPER TASTE AND DISCARD RINSE WATER.

6.

ADD GROUND COFFEE TO THE FILTER AND TAP GENTLY TO ENSURE THAT THE GROUNDS ARE SITTING FLAT IN THE FILTER. TARE SCALE TO ZERO. MAKE SURE THAT THE LEVER ON DRIPPER IS SET TO “CLOSE”.

7.

NOW FOR THE BREWING! START THE TIMER AND ADD 340 GRAMS OF WATER IN A CIRCULAR MOTION WITH NO PAUSES, ENSURING ALL GROUNDS ARE WET. PLACE LID ON TOP OF DRIPPER TO PREVENT HEAT LOSS.

8.

LET THE COFFEE BREW FOR 3 MINUTES.

9.

WHEN TIMER SOUNDS, SWITCH THE LEVER ON THE DRIPPER TO “OPEN” AND ALLOW COFFEE TO DRAIN INTO MUG OR CARAFE.

10.

DRINK AND ENJOY!

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