Something controversial...

There's probably nothing among coffee geeks more controversial than how to brew coffee. Each method (pour-over, percolator, Mr. Coffee, #6 Melitta cone filter, et al) has it's faithful following and we are card-carrying members of the #6 Melitta filter cult.


 

Our preferred method is a #6 Melitta cone filter brewed into a carafe. But what The Admiral and I remember from many years ago is a small departure from the accepted norm-

  • We heat 28 oz of water to 198°F. While that is heating we
  • fold the bonded edges of a #6 Melitta filter (it's a safety precaution so the seam doesn't fail when it gets wet with coffee in the filter,
  • place the dry filter in the cone, then
  • wet the filter (washes off any paper-taste).**
  • Set the filter cone (some call it a filter holder) on the carafe and
  • add the 1/2 C of coffee I ground moments before. When the water is at the right temperature (we use 198°F; SCAA*** suggests 195°F-205°F)
  • pour some of the water over the coffee, say 25-30%, moving the stream around so everything gets wet. But no stirring!
  • let that sit for about 60-80 sec (called 'the bloom' in pour-over speak').
  • Now pour the remaining water, which has been kept at the same 198°F, in one long pour that strikes the now-wet grounds exactly in the middle of the bloom
  • No stirring the coffee while it brews. The wet grounds sit undisturbed till after the water has passed thru the coffee and filter. 
During this last pour there is no waving the stream around to get it all saturated. The target of the pour does not vary from the exact center. No cheating!. This last pour is in one steady motion and at a rate that will lift all the coffee to within an inch of the top of the filter. The coffee is not stirred at any time while in the filter.
 
After this last pour we wait for the water to pass thru the filter, draining into the carafe. When the filter holder is lifted off the carafe we give the coffee a stir to remove any stratification in the brewed coffee. From here the coffee gets poured into the cup and served.

During cold weather the cup is probably going to be cold, so we usually pre-rinse the cup to raise the temperature a little. Same for the carafe... it gets a rinse with warm water before the filter holder goes on top.
 
Btw, let me share some cult-speak: when coffee has been ground but not yet brewed it's referred to as 'grinds'. The spent coffee (what was just brewed) has become the 'grounds'. Aren't you glad you read all the way to the end?!
 
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** This isn't something I dreamed up. Thompson Owen says in one of his articles this is what they do in their coffee room at Sweet Maria's. Sounded like a great idea and I've incorporated it into our brewing method.

*** SCAA is the acronym for Specialty Coffee Association of America. It's a professional organization for brokers, dealers, importers, roasters, baristas and researchers that supports and promotes standards, training, certification, marketing and all things coffee. The SCA (the Specialty Coffee Association) is the parent worldwide organization instead of specific to US interests.

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