Coffee: 20g filter roast, rested
Water: 360g @ 100C, plus extra for rinsing

1. Add the paper filter to the chamber and settle into place. Rinse well with hot water.

2. Grind 20g of coffee to medium-fine*, and add into the chamber.

3. Put the shower screen in place.

4. Place the brewer on a jug.

5. Add 80g of water at 100C and swirl the brewer very gently to settle the coffee bed.

6. After 45 seconds, add 180g of water, pouring directly into the center of the shower screen.

7. After 2 minutes, add the remaining 80g of water.

7. Swirl the brewer gently three times (don't burn yourself) and allow to drain.

Look for around 6 to 8 minutes total brew time.

* Somewhere between espresso and pour-over.

Coffee: 15g filter roast, rested
Water: 300g @ 100C

1. Add paper filter to brewer. Sit brewer on top of jug and place both on top of your scale.

2. Use about 50g of water to rinse the paper filter. Discard the rinse water.

3. Grind your coffee to 'medium'*.

4. Add your ground coffee into your filter-lined brewer and tare the scale.

5. Slowly add 30g of water to the grinds and allow the coffee to ‘bloom’ for 30-40 seconds.

6. Resume pouring water into the brewer in a slow, steady stream, moving the stream around the inside of the brewer in gentle, concentric rings.

7. Stop pouring when your scale reads 180g and wait for 15-20 seconds.

8. Resume pouring water in slow concentric rings until your scale reads 250g.

9. Let the brewing water finish draining through the ground coffee.

The entire brewing process should take around 3 or 4 minutes. Any quicker, and your coffee might be a little too coarsely-ground. Any slower, and it’s likely ground too finely.

* Slightly coarser than beach sand.

NB: This recipe scales up or down perfectly, just maintain a ratio of 60g of coffee for every litre of water you’re using. (i.e. 30g coffee to 500g water, 60g coffee to 1L water.) You’ll need to grind a little coarser for larger batches, but these adjustments should be slight.