Bee House Dripper
What You Need:
- Burr Grinder
- Bee House Dripper
- Filters (Melitta #2 or #4), Decanter/server
- Filtered water
- 24g Coffee
- Medium-fine grind
- 375 grams water
- 2:45-3:00 minute total brew time
Consistency and even extraction due to flat bottom. Slow drip and medium-fine grind produces a clean cup accentuating the sweetness and nuanced flavors of the bean.
How to Brew
Weigh out 24 grams of fresh coffee and grind to a medium-fine consistency.
Fold filter along both sealed seam sides. Insert filter into Bee House Dripper. Place dripper on decanter or server and rinse filter with hot water. Swirl water to warm server then discard rinse water.
Place dripper and server on scale. Add ground coffee, shaking gently to level the grounds. Tare the scale.
Make sure your water is at roughly 205 degrees. Start the timer and slowly pour 40 grams of water from your kettle onto the grounds, taking care to ensure all grounds are wet in an even manner. Allow wet grounds to bloom from 30-45 seconds.
Slowly pour water on the grounds in concentric circles starting in the center and moving outward until the scale reads 225 grams. Take care to pour gently as to not over-agitate the coffee grounds.
Wait 15-20 seconds then slowly pour the remainder of the water in the manner referenced above, until you poured a total of 375 grams.
Remove Bee House dripper from decanter or server, swirl to ensure even incorporation, and pour into your favorite mug.