Coffee steeps directly in hot water and is pressed through a metal mesh, so the oils and fine particles stay in the cup. The result is heavy, rich and textured — the opposite of pour over. It flatters fuller-bodied, chocolatey, nutty coffees and medium-to-dark roasts, smoothing over sharp edges. Bright, delicate lots can taste muffled, but a Brazilian or Sumatran sings.
Why it works
The metal mesh lets oils and body through, amplifying richness and texture — perfect for chocolatey, full-bodied coffees.
Grind
Coarse
Ratio
1:15 (e.g. 30 g coffee : 450 g water)
Time
4:00
