Coffee Brew Guide
This set is great for very high-quality specialty coffees as well as your standard cup-a-joe.
The ultrafine mesh of the Drip is specially designed to resemble the slow drip pour-over style of a high-end Japanese or Dutch pour over device. It produces quite a clean, bright cup and still let’s a tiny bit of oils through for a rounder taste compared to high grade paper filters. During testing with many international Baristas, we found these values as a brew guide for high end coffees. Just change variables according to taste and coffee type.
15-17 g of coffee to 230-250 cl of water Brew at 92-96 degrees Celsius
Aim for 2:15 – 3:00 minutes brew (medium grind)
- Grind your coffee: Coarser for lighter, fruitier (acidity) notes and shorter extraction/ brew time; finer grind for longer extraction and more body and bitters.
(Grind setting Shop/Home grinder: Similar as for high-end Japanese/Dutch paper filters such as V60, Kono, etc.)
- Place the Drip filter on the mug, securing it on the rim with the clips. Pre-rinsing the Drip is not necessary (the stainless steel is flavourless).
Put 15-17g of grinded coffee in the Drip filter, pour 50g of water (92-96 Celsius), let bloom for 30 seconds.
- Then slowly top up to 230-250 cl of water, pouring in a circular pattern. Let drain. You can pour in intervals and stir/turn or dance the boogie-woogie in between. If you believe it makes the brew better, we encourage all kinds of silliness.
- Take off the Drip, which is easy to clean by hand or in a dishwasher and enjoy the brew. Be careful when drinking immediately. The Bigshot is vacuum insulated, and the contents can still be quite hot. Screw on the cap for take-away.