Brand: Cafede Kona
Dimension: LxWxH 31x16x43(cm)
1) Cafede Kona coffee drip electronic scale with timer
2) Cafede Kona bleached white paper filter 1-4 cups (Imported from Japan)
3) Cafede Kona heat resistant glass coffee dripper 1-4 cups
4) Cafede Kona teflon black narrow mouth coffee hand pot drip 0.6l
5) Cafede Kona japanese heat resistant glass coffee server pot 400ml
6) Cafede Kona wooden coffee spoon 8g
1) Bring at least 600ml (20oz) of water to a boil
2) Grind 30 grams of coffee (3 tbsp) to a coarseness resembling sea salt
3) Place a filter in the dripper, wetting the filter with hot water and then dumping the water before proceeding with brewing
4) Add the ground coffee to the filter and gently tap it to level the surface of the grounds. Place the brewer on coffee server, place this entire set-up onto the scale, and set it to zero.
5) There will be four pours total for this coffee preparation. This is the first, and the most magical, because it is when you will see the coffee \u201cbloom.\u201d As hot water first hits the grounds, Co2 is released creating a blossoming effect\u2014the grounds will rise up en masse.
Start a timer. Begin pouring water slowly over the coffee, starting at the outer rim and moving in a steady spiral toward the center of the grounds. Stop pouring when the scale reaches 60 grams. Make sure all the grounds are saturated, even if you need to add a little water. The pour should take about 15 seconds. Give the coffee an additional 30 seconds to drip before moving on to the second pour.
6) Starting in the center of the grounds, pour in a steady spiral toward the outer edge and then back toward the center. Add roughly 90 grams, bringing the total to 150 grams. The goal during this pour is to sink all of the grounds on the surface of the bed. This creates a gentle turbulence that \u201cstirs\u201d the coffee, allowing water to more evenly extract the grounds. Allow 45\u201365 seconds to elapse.
7) As the mixture of water and coffee from the second pour drops to the bottom of the filter, coming close to the level of the grounds, pour an additional 100 grams of water using the same pattern as the second pour. This brings the total up to 250 grams and should take 15\u201320 seconds.
8) When the water and coffee from the third pour drops to the bottom of the filter, complete your fourth and final pour. Add 100 grams, bringing the total up to 350 grams of water. This pour should take 20 seconds.