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1. Fill your kettle and set to boil.
2. Place the jacket on the Café Solo, unzip it and fold it down. Preheat the Café
Solo with about 12oz of hot water.
3. Weigh out coffee (see chart), then set the grinder to the appropriate setting
(coarse).
4. Pour out the water used to preheat the Café Solo, place the brewer on the
scale, and tare to zero.
5. Shake the container you have your ground coffee in to loosen the grounds
and mitigate any static, then add to the Café Solo. Check to see that the
coffee weight hasn’t changed since grinding. Tare to zero again.
6. Set your brew timer for 5 minutes, add the water, start the timer, and let the
brew bloom for 1 minute.
7. After a minute give the brew six back-and-forth stirs.
8. Place the filter lid on the Café Solo and let it brew for 4 additional minutes.
9. At 5 minutes total, gently decant the entire brew into another, preheated
vessel. Carefully tilt the brewer, not exceeding a 45° angle, and slowly rotate.
You will want to leave some of the coffee in the carafe, as the last part
of the brew will have a disproportionate amount of silt(coffee fines) and
sediment.
10. Note that a vigorous and careless pour-off—or multiple pour-offs, can
lead to over extraction and excess sediment in the cup.
11. A Café Solo brew can sit for as long as 15 minutes (from start of brew)
before pouring without losing substantial quality since the grounds are not
being agitated in the carafe.
The
PR ACTICE
Enjoy.
1.
2.
5.
7.
8.
9-10.
3.
12 oz
415g of water
5 min 26g of coffee
16 oz
525g of water
5 min 33g of coffee
24 oz
800g of water
5 min 50g of coffee