Onyx classic: 3 pours, 1:16 ratio, high extraction and clarity.
Sweet zone
Yield
352 ml
↕ drag to adjust · 250–500 ml
✓ in the sweet zone outside the sweet zone (280–400)
Coffee 22g
Ratio 1:16
Temperature 96°C
Roast Light
Grind Medium-fine
Before you start2
- Rinse filterPour hot water over the paper filter to remove paper taste. Discard the water.
- Pre-heatLet hot water warm the dripper and cup/server for a few seconds. Discard before starting.
Steps · 5
01 Bloom + swirl — 66 ml Bloom 0:45
02 1st pour — 200 ml Moderate 1:15
03 Rest 1:30
04 2nd pour — 352 ml Moderate 2:00
05 Drawdown 3:00
Glossary3
- Bloom
- Pre-infusion. A small water dose over the grounds (usually 2x the coffee weight) that releases CO2 from fresh coffee. Without it, extraction gets uneven.
- Swirl
- A gentle circular motion of the dripper. Levels the coffee bed and releases fines stuck on the walls, improving extraction uniformity.
- 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.
