Grind the beans in a burr grinder. If you don’t have a burr grinder, grind in brief, sharp pulses in a blade grinder, stopping every couple seconds to invert the grinder and give it a sharp shake while holding the lid on. We recommend you set your grinder to medium and pick one of our specialty Colombian organic coffee.

The best ratio of coffee to water is 2.11 oz. (60g) of coffee to 1 quart, (liter) of water or roughly speaking 1 tablespoon of coffee beans to 1 cup of water.


As with any other brewing method, you will need a scale to measure out your dose. You can always use scoops to measure volume instead of weight. Use the same measurements every time for consistency.

You will also need a timer for timing your brew.

Use fresh and filter water. Bring your water to 200 degrees Fahrenheit.

Place a fresh filter into the cone of your equipment.

Pour some water through the filter and then pour over dripper. The water will pass through the filter and the cone into your mug underneath.

Throw out the water you used for preheating.


Place the ground coffee into the filter and level it.

Start your timer and at the same time start pouring 1.01 oz. (30 ml) of water. You need to pre-infuse your coffee first to let it bloom. Pour evenly and gradually over the coffee bed for an even extraction. For pre-infusion, it is best to use twice the amount of water as coffee.

Pour 1.01 oz. 30g of water onto your coffee bed and leave the grounds to bloom for 30 seconds.

After thirty seconds continue to pour in phases or continuously. Either way, the process should be completed in two minutes.


Enjoy you coffee while it’s fresh.