these are brewt if youve never ran across them
I recently ran across them in a professional situation, ~meaning mr. owner decided these would be primary brewing method over pour-over~...
now although that little gem of an idea is sitting pretty in my mind as much as incest does, i'm trying to stay open to things i may be ignorant of.
so has anybody seen these used or used them to any positive effect?
I've had good results with a clever at steep times as low as 2:45 with a finer grind. But 3:30-4:00 is pretty standard usage. Anything close to a minute seems like it'll have to be underextracted.
It's an easy fix and lots of people make great coffee with Clevers (and BREWTS?).
If you click this link, you'll find a little blog post I wrote abou..., and included is a handout I made to teach customers how to use them. (Most of the info was inspired by Batdorf & Bronson's Jason Dominy, and then adapted to my own tastes; some of it is a bit rudimentary, but should prove helpful.) Feel free to adapt it for your own purposes.
15:1, 16:1, even 14:1 ... You can get good brews out of any of these ratios, depending on your grind size and steep time. But for simplicity I always start with 15:1. 30 secs bloom (water twice weight of coffee), rest of water added by 1:00, slight stir with whisk, cover, open between 2:30 and 2:45, another quick whisk, drain at 2:45 or 3:00 (earlier for 30g+, later for 25g or less). Brew should be done at 4:00... This is all with a French press style grind.