Imbibe Magazine teamed up with Batdorf & Bronson’s Jason Dominy for an article on some brewin’ basics. Like Jason, the feature has a lot of heart. Take a look at the first few tips:
1. Get soaked. Pre-wetting the coffee filter helps heat ceramic and glass brewers as well as rinse away any flavors that a dry paper filter might impart to your finished cup. To pre-wet, open up the paper filter and place it in the cone brewer with a coffee mug or pitcher underneath. Pour an ample amount of near-boiling water through the filter being sure to wet the sides all the way up. And don’t forget to dump the water from the mug or pitcher before any actual brewing.
2. Grind on. With a burr grinder set to “metal filter,” grind 22 grams of whole-bean, fresh-roasted coffee. The grounds should look and feel just slightly coarser than granulated sugar.
3. Load it up. Add the freshly ground coffee to the pre-wet, filter-lined brewer, making sure the ground are level.
4. Always indent. With your index finger, place a small dimple in the center of the grounds, about an inch-and-a-half deep. This will help the water evenly penetrate the grounds at the bottom of the cone.
We were inspired, and composed this little ditty in honor of the whole dang thing.
Read the article on “Pour Over Coffee Tips” right here via Imbibe.
