I’ve been dailying the Oxo Rapid Brewer, which is a surprisingly excellent method.
I grind 22g doses, like 35-40% of the way between espresso and pour-over coarseness, and brew at 95°C with 83g water – a ~10s pre-infusion, and gradual pumping until it is just about to hiss.
In that setup, grind quality is everything, and when it’s dialed the sweetness and clarity I’m able to extract consistently beats any other method I’ve used.
I pull a SOUP (Spro, only unpressurized) shot and dilute with ~15g hot water, for a sort of micro-americano (I’m sure there is an actual name for this.)
Beans change daily/weekly.
This page will update as my setup and approach does. Products in my setup:
- Kettle: 1.0L Bonavita Gooseneck
- Hand grinder: 1ZPresso K-Ultra
- Electric grinder: Fellow Opus 2
- Daily brew method: Oxo Rapid Brewer
- Alt brew method: Oragami filter