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James Hoffmann

Long immersion with controlled drawdown. Immersion body, filter clarity.

Sweet zone
Yield
500 ml
↕ drag to adjust · 250–500 ml
✓ in the sweet zone
Coffee 30g
Ratio 1:16.7
Temperature 95°C
Roast Light – Medium
Grind Medium
X-RayThe method's parts and what to do before you start.
Clever bench
shelf.coffee · X-Ray

Loading the brew station…

Select a part to learn what it does

Paper filter

The paper holds back the grounds and lets the coffee through when the valve opens. Use a #4 filter, the Clever size.

Fold the bottom and side seams, seat the paper and rinse it 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
Glossary 4
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.