start with a clean filter cone (beehive, melitta, hario v60, etc.), clean water, a good grinder, and fresh (3-18 day old) beans. we recommend spring water or filtered tap water. do not use distilled or reverse osmosis purified water, as these do not contain enough dissolved solids.
bring water to a boil.
measure out 8g of coffee (approx. 1 heavy tbsp.) per 4 oz. of water. it is highly recommended to measure your coffee by weight, and aim for a ratio of 14.5 grams of water per 1 gram of coffee.
grind coffee using a drip setting or slightly finer.
place your cone filter (without coffee) in your brewing cone. use a high quality paper filter, such as filtropa or hario, or a reusable cloth filter.
remove water from heat and wait 30 seconds. while the water is cooling, pour a small amount in the cone over the sink. thoroughly wet the filter, then pour the water out of the top of the filter (some water will come out the bottom).
place the coffee in the filter cone, and place the cone on the cup of your choice.
if you have a thermometer, wait for the water to reach approximately 200º F before you pour onto the grounds. pour a small amount of water over the grounds to “bloom” them. this will dispel some of the carbon dioxide present in the beans. wait 30 seconds for grounds to fully bloom.
gently pour small amounts of water in outward spirals from the middle. continue adding water in small increments until you have added all of it.
the full extraction time, from the blooming of the grounds to the last drip, should take around 2 minutes and 30 seconds for a v60, 4:00-5:00 for a chemex, and 3:30-4:00 for a kalita.
if your extraction happened too quickly, try keeping the level of the water in the cone a little lower during the brew. if it occurred too slowly, try keeping the water level a bit higher.
if your extraction tastes too bitter, try using slightly cooler water, or try adjusting your grind a bit coarser. if your coffee tastes sour or weak, try using slightly hotter water, or a finer grind.