We use the konō dripper with abaca paper for a full-bodied taste with nice acidity. The abaca “paper” is actually made out of banana hemp. It does not impart any papery taste on the coffee, so there’s no need to rinse it. We use a special, slightly slanted paper fold, which results in a faster flow compared to the classic Hario paper.

We use 15g of coffee on 250ml of water, set at 92°C. We use filtered water. For mineral water, we prefer using Spa Blauw. Do feel free to take some of our special filtered water at our bar when you’re there next!

00.00 Bloom the coffee with 50ml of water and give it a little swirl to disperse the coffee grounds.
00.40 Pour till 150ml in a circular motion, mostly focused on the outer ring but being careful not to hit the sides of the dripper, which can lead to the water bypassing much of the coffee.
01.20 Pour till 250ml in a circular motion, again mostly focused on the outer ring. Finish with a centre pour for the last +/- 10ml.
01.50 One last swirl to even the coffee bed.
For most coffees, the total brew time should be between 2:30 and 3:30.

For the last step, we like to decant or stir the coffee to make sure all the flavour compounds are mixed, and you can enjoy a balanced coffee.