Tasse Coffee Roastery's Brew Guide
Hand Drip Coffee | Preparation
Hand Drip Coffee | Preparation
Preparation
- Tasse's select coffee beans, 16.5 grams
- Burr grinder set to a medium-fine grind (Set your grinder to achieve a medium-fine consistency, targeting around 700-1000 µm. This size is akin to table salt and is essential for a balanced and even extraction.
- Scale for precise measurement
- Gooseneck kettle for steady water flow
- Water at 90-92°C (just off the boil)
- Pour-over apparatus of choice
- Timer to ensure precision
Grind Your Coffee:
- Measure 16.5 grams of coffee beans.
- Grind them to the medium-fine range of 700-1000 µm. This size is akin to table salt.
Prepare Your Water:
- Heat the water to 90-92°C for optimal extraction.
Hand Drip Coffee | Step-by-Step
Hand Drip Coffee | Step-by-Step
Initiate the Bloom:
- Gently pour 30-40ml of hot water over the coffee grounds.
- Allow the coffee to bloom for 30 seconds, facilitating the release of carbon dioxide.
Consistency is Key:
After the bloom, pour to 110 ml increments of water and wait for 30 to 40 seconds. Ensure a steady spiral motion, covering all the grounds evenly.
Conclude the Brew:
- Pour to 180ml and wait 30 to 40 sec.
- Pour to 250ml and finish the brew at around 2:30mins.
Serve and Savor:
- Once brewing is complete, enjoy your coffee in your favorite cup.
- If the timing is too quick or slow, adjust the grind size for your next brew.
