Long immersion with controlled drawdown. Immersion body, filter clarity.
Sweet zone
Yield
500 ml
↕ drag to adjust · 250–500 ml
✓ in the sweet zone outside the sweet zone (300–500)
Coffee 30g
Ratio 1:16.7
Temperature 95°C
Roast Light – Medium
Grind Medium
Before you start2
- Rinse filterPour hot water over the filter to remove paper taste. Discard the water.
- Pre-heatLet hot water warm the dripper for a few seconds. Discard before adding coffee.
Steps · 5
01 Single pour — 500 ml 0:30
02 Steep 4:30
03 Break crust 4:40
04 Rest 5:10
05 Release on mug 6:10
Glossary4
- Immersion
- Brewing method where coffee soaks in water for a set time (Aeropress, Clever, French Press). The opposite of percolation, where water flows through (V60, Chemex).
- Crust
- The layer of coffee floating on the surface during immersion (typical of French Press and cupping). Breaking the crust releases aromas and helps fines settle.
- Fines
- Very small coffee particles produced when grinding. They speed up extraction and may clog the filter; agitation helps redistribute them.
- Drawdown
- The time between the final pour and the end of drainage. Too long suggests grind too fine or a clogged bed; too short, grind too coarse.
