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OXO Brew Rapid Brewer Oxo by OXO

OXO's everyday method for the Rapid Brewer: a short immersion at a 1:8 ratio, pressed into a small syrupy concentrate that you dilute to taste — long for a mug, short for an espresso-style cup.

1:8 Ratio

2:30 Total

20g Dose

96°C Temp

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Parameters

20 g
Coffee: 160 g
Water: 1:8
Ratio: 96 °C
Temp: 3 fine
Grind: 2:30
Total: ~160 ml
Yield

Grind · 3/10 · fine

FINE COARSE

Method

2:30 · total

Pour 1 / 4
0:00

Place a paper filter in the basket, add the grounds, and pour 160g of water onto the shower screen.

+160g→ 160g Fill gently
Wait 2 / 4
0:10

Let it steep for two minutes. The water sits above the grounds while extraction builds.
Press 3 / 4
2:10

Pump the plunger 4-5 times to push the concentrate through into the decanter.
Done 4 / 4
2:30

Dilute the concentrate to taste — 1 part to 2-3 parts hot water.

Notes

Grind fine — about setting 2-3 on a conical burr grinder, finer than pour-over. The tight basket and shower screen support a slow press at this ratio. Dilute 1 part concentrate to 2-3 parts hot water; less water for a richer cup, more for a longer one. Milk works in place of the water. Yield is roughly ~120g of concentrate — enough for one large mug or two short cups. For iced, press over ice or dilute with cold water and pour over a full glass of ice. Press slowly and stop at the first hiss for a cleaner cup, or push through for full body.

Original source

Recipe by OXO, published at oxo.com.

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