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The Coffee 100 · make it at home

A clean pour-over at home, the way the best filter bars do it

6 min · 1 big cup (about 300 ml)

The cup the Coffee 100's filter bars are built on: light-roasted beans, hot water poured by hand in stages, and a cup that tastes of fruit and the farm, not of roast.

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The real one

You need

• 20 g (about 3 heaped tbsp) light-roasted single-origin beans, roasted within the last 4 weeks
• 320 g (320 ml) filtered water, plus extra for rinsing
• A cone dripper (V60, Kalita Wave or similar) and a paper filter
• A kitchen scale, a timer and a gooseneck kettle if you have one

How to make it

1. Heat (3 min): Bring the water to a boil and let it rest 30 seconds, to about 94°C (201°F). Lighter roasts like it hotter; darker roasts a few degrees cooler.
2. Grind and rinse (1 min): Grind the beans medium-fine, like coarse sand. Set the filter in the dripper, pour hot water through it to wash out the paper taste and warm the cup, then tip that water away.
3. Bloom (45 sec): Put the dripper and cup on the scale, add the coffee, level it with a shake and zero the scale. Start the timer and pour 50 g of water in a slow spiral to wet every ground. Wait until 0:45 while the gas bubbles out.
4. Pour (1 min 15 sec): Pour in a slow, steady spiral from the middle outward, staying off the paper, to 200 g by 1:15. Pause 10 seconds, then pour on to 320 g by about 1:45.
5. Draw down (1 min): Give the dripper one gentle swirl so the bed settles flat. It should finish dripping at 3:00 to 3:30. Lift it off, swirl the cup and let it cool for 2 minutes; the fruit comes out as it drops below 60°C.

Tips

• If it drains faster than 2:30 and tastes sour and thin, grind finer. If it takes longer than 4:00 and tastes bitter and dry, grind coarser. Change one thing at a time.
• The ratio is 1:16. For a stronger cup go to 1:15 (20 g to 300 g); never fix weak coffee by brewing longer.
• Buy whole beans in small bags and grind just before brewing: ground coffee loses most of its aroma in 15 minutes.

Chef Amazing's own home version, in our words; not any café's recipe.