all take the time for good coffee

For about 2 Tassern:
- Coffee grind 24g (fresh beans and grind myself is for every connoisseur duty)
- Cook something more than 400ml of water, after cooking about 4 cl water at room temperature to give to reach about 95 ° C. (Or adjust kettle to 95 ° C, who can such a thing)
Fold and insert filters at the edge -
Moisten with water filter -
- Coffee powder fill and go

Carefully pour a first load of water to the powder and wait about 30 seconds, the anticipation rises, it forms a light foam layer and the aroma unfolds. Then in a circular motion pour into the rest of the water evenly and slowly to the powder. It should always but some water on the powder float come directly to the filter as little as possible.
This costs a few minutes of time, but I like to take me. And then it's done :)

The coffee is very gentle yet (almost reminiscent of tea, not watery!) But very fragrant. It contains relatively little bitter. I'm excited.
Whether it is now at hand infusion itself or at 95 ° C instead of 100 ° C hot water or that you have invested some time and heart to be seen. I prefer this way of preparation, when it comes to taste and feel, a filter machine or a fully automated front. The purchase was worth it and now supplemented my repertoire of Siebträgermaschine, Aeropress and Cezve :)