This is by far my favorite method, but does take some time to setup and perform.
|Filter:||Water (ml):||Coffee (grams):||Infusion Time:||# of People:|
|#2 Filter Cone||
|16 (approx. 2 tbl sp)||2:30||
|#2 Filter (for iced coffee)||240 ml ice (8-9 ice cubes) and 240 ml water||28 (approx 3 tbl sp)||2:30||
|32 (approx 4 tbl sp)||2:30||
|#4 Filter (for iced coffee)||
240 ml ice (8-9 ice cubes) and 240 ml water
|28 (approx 3 tbl sp)||2:30||
*Let “bloom” for 30 seconds before pouring continuously.
**Drip coffee requires a medium fine grind.
***If possible, grind the coffee immediately before preparation to ensure best taste, storing whole bean coffee in an airtight container will also increase its duration of freshness.
-Dripper (Hario V60, #4 Filter size dripper with 4 holes—preferably ceramic, or a Chemex)
-Paper Filter with appropriate size for your dripper
-Grinder (Use a burr grinder if possible)
-Coffee flask if brewing for a number of people at one time
-scale (not necessary but useful for accuracy), or a table spoon measurement, and a measuring cup in ml.
-timer (not necessary but useful for accuracy)