• Step 1

    Place the filter paper in the cone and rinse it out with approximately 100ml of hot water (the water should be roughly 95 degrees). This washes the papery taste away.

  • Step 2

    Add the grounded coffee beans to the dripper (at a ratio of 15g coffee per 250ml cup). Aim for a medium grind, the finer the grind the slower the extraction and equally the coarser the grind the faster the extraction.

  • Step 3

    Pre infuse the coffee by pouring 10% of the water over grounds in a circular motion and wait around 30 seconds for the coffee to bloom.

  • Step 4

    Then pour a further 50% of the water to the grounded beans in a circular motion, once the water in the cone has reduced by half add another 20% of water then repeat one last time until all the water is poured in.

  • Step 5

    Once all the coffee has dripped through, swirl the coffee around a little and serve. Aim for a total brew time of 3 minutes (including 30 seconds for the pre-infusion).

  • Useful Tip

    Ensure you retain a consistent level of water in the filter at all times while brewing so that the extraction remains consistent.