Your starting point
Use a scale, a timer, clean equipment and good drinking water. The quantities below are an original practice recipe to help you compare changes, not an official certification standard.
Step by step
- Rinse the correctly sized paper and warm the brewer. Grind 20 g of coffee to a medium setting and place the brewer on a stable server and scale.
- Start a timer. Add 50 g of water around 93 °C, wetting the bed evenly, and wait about 30 seconds.
- Pour gradually to 200 g, then continue to 320 g without overflowing the brewer. Let the water drain through.
- Swirl the server gently and taste as the drink cools. Record actual drawdown rather than forcing every coffee to finish at exactly three minutes.
Taste, adjust, repeat
If the cup is thin and sharp, try a slightly finer grind while holding the dose and water constant. If it becomes dry or stalls, try a coarser grind and gentler pouring. These are experiments, not diagnoses.
Keep a brew note
Save the bean name, roast date, dose, water, beverage yield, grind, temperature, time and one sensory observation. Repeat before changing several variables at once.