| Time | 8–12 hours |
|---|---|
| Yield | About 650 ml concentrate |
Ingredients
- 60 g light or medium-light coffee
- 750 g cold filtered water and ice
- Optional orange peel for serving
Method
- Grind the coffee medium-fine and level it in the coffee chamber.
- Set the drip rate to roughly one drop every 1–2 seconds.
- Keep the bed evenly saturated; adjust the valve if channels develop.
- Collect the concentrate, refrigerate promptly and serve diluted or over ice.
How to adjust it
The original one-page recipe used a 1:12.5 ratio. Treat that as a concentrate recipe and adjust dilution after brewing. A finer grind increases resistance and can slow the drip, so rate and grind must be tuned together.
If the coffee tastes too intense, change final dilution before changing extraction. If it tastes hollow or sour, focus on grind and contact time. If it tastes harsh or drying, reduce extraction intensity.