The numbers
- Method
- Pour over
- Yield
- Two cups
- Coffee
- 30 g
- Water
- 480 g at 92.5 °C
- Ratio
- 1:16
- Grind
- Fellow Ode Gen 2, setting 8
- Time
- About 3:30
Garapa and Wineberry brew on the same recipe: 30 g of coffee, 480 g of water, two cups in about three and a half minutes. The only thing that changes between them is the grind.
Pour 40 g of water over the grounds and let it sit.
Pour until the scale reads 240 g, at 3 to 4 g per second.
Wait about 20 seconds. Keep the bed wet — never let the grounds dry out.
Pour to 480 g at the same rate as before.
The brew should finish right around 3:30.
Setting 8. Stay there — finer than that and smoky notes start to show.
About this coffeeSetting 8 to start. Grind a step finer if you like it punchier.
About this coffeeSetting 8 is on the Fellow Ode Gen 2. On another grinder, aim for a medium grind and let the 3:30 finish time tell you which way to move.
Burrs, not blades. Grind size is the one number worth changing first.
A spout you can aim, and water off the boil rather than in it.
Weighing beans and water is what makes a recipe repeatable.
Brewing it most days until the numbers hold. The recipe lands here once they do.
Brewing it most days until the numbers hold. The recipe lands here once they do.
Coffee is not only a morning drink. Four of them take a spirit, and all four are built on the gear above — no espresso machine anywhere.
See the cocktails