Filter Of The Day Recipe

Heat water and rinse filter

Bring the filtered water to a temperature of 92–96°C (just off boil). Place the paper filter in the pour-over brewer and rinse it thoroughly with hot water (about 60–80 ml) to remove paper taste and preheat the brewer and server. Discard rinse water from the server.

Set up your scale, place the brewer on the scale and tare to zero so the weight of the brewer is excluded. Keep your timer and gooseneck kettle ready.

Weigh 60 g of whole beans for four 150–180 ml servings (coffee-to-water ratio about 1:16). Adjust quantity if making fewer or more servings (1 g coffee per ~16 ml water).

Grind the beans to a medium-fine grind appropriate for your brewer: for V60 slightly finer than table salt, for Chemex slightly coarser, for Kalita aim for medium. Grind immediately before brewing for maximum freshness.

Bloom

Place the ground coffee in the rinsed filter, level the bed gently, and tare the scale. Start the timer and pour 90 ml of water (approximately 1.5 times the coffee weight) evenly over the grounds to saturate them. Allow coffee to bloom for 30–45 seconds; you should see the grounds swell and CO2 release.

First Pour

At 30–45 seconds, begin a slow, concentric pour from the center outward until you reach 300 ml total brew weight. Maintain a steady, thin stream and avoid pouring directly on the filter wall. Keep the water level consistent — the target is a shallow, even bed of coffee.

Second Pour

When the water level drops (around 1:30–1:45 on the timer), continue pouring in controlled pulses up to 600 ml total. Aim to finish pouring by 2:30–3:00 minutes. The total drawdown (time for all water to pass through) should be about 3:00–3:30 minutes; adjust grind size coarser if it's much longer, finer if much shorter.

Once the water has fully drained, remove the brewer and discard the spent grounds and filter. Swirl the brewed coffee in the carafe to homogenize.

Pour the brewed coffee into warmed cups. Taste the coffee black first to evaluate clarity, sweetness and acidity.

If desired, add milk or milk alternative (warmed) and sugar to taste. For milk-forward drinks, use about 40–50 ml milk per 150–180 ml cup.

Enjoy immediately. Store leftover brewed coffee in a thermal carafe and consume within 30–60 minutes for best flavor.