You’ll need:
- A scale and a timer
- 15g of ground coffee
- 250g of hot water
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Start by pouring 30g of water in a circular motion, avoiding direct contact with the sides of the filter.
Ensure that all grounds are wet (you can stir the coffee bed once gently with a spoon to check).
The bed of grounds will begin to bubble, signaling the release of gases that have been trapped in the coffee from the roasting process. When the coffee is very fresh, the bubbling will be more extreme.
This gas acts as a barrier which surrounds the coffee granules and prevents the water from properly penetrating them — so releasing them at this stage of the brew is important.
This 30-40 second period of degassing at the beginning of a coffee recipe is what we call the bloom.
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At 30 seconds, pour up until 150g in three concentric circles, with a brief pour in the middle of the grounds.
- At 1 minute and 30 seconds, pour up to 250g of coffee, ensuring to knock all of the coffee grounds down from the side of the filter.
Note:
Adjust grind size to be able to comfortably execute this basic recipe, making small adjustments to taste. Some coffees require a longer, more gentle brew time; some require a more aggressive, shorter brew time with more agitation. You may need to experiment to lock in what makes sense for you and your set-up!
