Easy
by Bee House for Bee House original source (beehouseceramics.com)
Bee House's official easy method, from Zero Japan's brewing guide. A simple bloom and two steady pours built for beginners chasing a sweet, balanced cup — no gooseneck skill or pour-rate precision required.
Before you start
You need
- Bee House
- Scale
- Water at 95 °C (203 °F)
Prepare
- Rinse the filter and preheat the brewer with hot water.
Notes from Bee House
Rinse the paper filter with hot water first to preheat the dripper and wash away any papery taste. Grind medium-fine, slightly finer than a V60, for a sweet and even extraction.
Steps · 3:00
4 steps · 3 poursTake it to the kitchen: point your iPhone camera here. If you have Gota, it opens in the app; if not, here, on your phone.
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Step 1 of 4, 0:00until 0:10 40 g
Bloom. Pour in a spiral to 40g (1.4 oz). Let it bloom.
Spiral 4 g/s · 10s 95 °C
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Step 2 of 4, 0:30until 0:50 150 g+110
Pour in a spiral to 150g (5.3 oz).
Spiral 5.5 g/s · 20s
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Step 3 of 4, 1:15until 1:35 270 g+120
Pour in a spiral to 270g (9.5 oz).
Spiral 6 g/s · 20s
-
Step 4 of 4, 3:00
Finish when the coffee stops dripping.
When it's done
It should finish dripping around 3:00. If not, change just one thing in the next cup:
- Past 3:40? Grind coarser
- Done before 2:20? Grind finer
- Bitter or dry? Coarser, or cooler water
- Sour and thin? Grind finer
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Step 2
150 g
+110 g add water
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