The Beehouse Dripper is a favorite of ours here at Abide. A Japanese update to classic manual pour over, the ceramic wedge creates a clean brew every time.
While there are different brewing methods using the Beehouse, this is our preferred method at Abide Culture Coffee:
Cone filters [#2 or #4]
whole bean coffee [30g]
cup or decanter
hot water [600g](off-boil, around 195°F-200°F)
*a burr grinder allows the grind to be more consistent.
measure out 30g of coffee and grind to a size about the consistency of bread crumbs or kosher salt.
NOTE: if using a lighter roast, grind a little finer for better extraction.
place the beehouse onto the cup or decanter. unfold a cone filter and set it inside the top of the beehouse. rinse the filter using hot water: in a circular motion, starting in the center, outward. this is important because it rinses the paper flavor and heats the cup or decanter. dump the water and place the beehouse combination on your scale.
pour your ground coffee into the center of the filter, leveling it out with a little shake. tare the scale. start your timer and begin the pour, from the center outward, careful not to pour on the filter. pour 100g of water and stop, allowing the coffee to "bloom", or expand. the bloom should last about 45-55 seconds. the coffee will not bloom a second time.
begin the second pour, following the same pouring pattern, center outward; avoid pouring on the filter.
continue your pouring process until you finish at 480g of volume on the scale. the whole pour process should take about 2 minutes.
allow the water to drip through the coffee entirely. once finished, discard the filter.
NOTE: if using a decanter, transfer the product to a favorite coffee cup.
swirl, pour, sip, and enjoy.