The Ritual
How to brew it.
Three ways to make the cup. None of them complicated.
Method 01
Pour over
A dripper, a paper filter, a kettle. A scale if you own one.
Rinse the filter with hot water. Warm the mug while you are at it.
One part coffee to sixteen parts water. Call it three tablespoons for a large mug.
Pour a little water first and let the grounds swell for thirty seconds.
Pour the rest in slow circles. Done in about three and a half minutes.
As the cup cools, the fruit comes forward. The Ethiopia is clearest here.
Method 02
French press
The press, coarse-ground coffee, four unhurried minutes.
One part coffee to fifteen parts water. Coarse grind — order it Coarse and skip the math.
Pour water just off the boil. Stir once.
Wait four minutes. Resist the plunger.
Press slowly and pour right away — it keeps brewing if it sits.
A heavier cup than paper gives. Morning and Dusk sit well here.
Method 03
The drip machine
The machine you already own. It is better than its reputation.
Two level tablespoons per cup of water. Standard grind.
Fresh, cold water in the tank.
Let the pot finish before you pour.
Rinse the basket after. Yesterday's grounds are the usual culprit.
If the cup tastes thin, add coffee rather than time.
