Melita/Traditional Cone Filters
Grind: Start with a medium-coarse grind (#7.5), slightly finer than the texture of kosher salt. The particle size should be flaky, with visible chunks.
- Measure 2 grams for every ounce of water or 2 generously heaping tablespoons of ground for every 5 ounces of water.
- Place paper filter in cone over cup.
- Bring water to boil and pour a small amount of water (approximately 4 ounces) through the filter-lined cone to rinse the paper filter and warm the cup below.
- Let the water drop to 200 degrees, about 2 minutes off boil. Empty water used to pre-heat cup.
- Place ground coffee in the rinsed and filter-lined cone and pour a small amount of water (approximately 4 ounces) over the grounds to saturate and create a bloom. Wait 45 seconds.
- As the bloom settles, continue the pour slowly, stopping the pour as necessary so that the water never reaches above the original bloom volume. Pour slowly and in a circular motion, with the goal of dispensing the total water used to brew in 3-4 mintues.
- Serve your fresh brewed coffee and enjoy.
Experiment with a finer grind for a more intense brew, or a coarser grind for a less intense brew.