How to Master your Flat Bottom Brewer

You got or you're thinking about getting a flat bottom brewer but only heard about cone ones before? Don't worry, in this article, you will find all the details you need to help you out. Manual brewing is really simple and a lot of fun, especially because you can design the perfect cup of coffee for you when you know exactly what you're doing. 

If you are at least a bit familiar with the pour-over technique, you may have also heard about the different types of pouring techniques needed in order to make sure no coffee grounds are left dry. Well, in this case, don't start documenting just yet. The biggest advantage with a flat bottom brewer is that thanks to its design, the extraction is even without any special intervention. 

On the other hand, if this is your first time hearing about it, we'll make sure to give all the details needed in order to best understand what is going on.

A short introduction

Pour over, drip, or filter coffee is a method of brewing in which you pour boiled water over coffee grounds, in a cone-shaped filter that is on top of your preferred cup, where the brewed coffee will end up. Quite simple, right? Well, the twist in our case is that the cone-shaped filter is no longer pointy, but flat. Even though you might think it doesn't make the world of a difference, this detail makes the process we just described even easier. That is because, in a classic way, you would need to be very careful about the way you pour the coffee into the filter. Here, you have more freedom, but you still can't just dunk it in.

Now that we covered the basics, let's go on to find out what you need to keep an eye on in this process.

Coffee grounds to water ratio

For a single extraction, the basic measurements are 1g of coffee for 15 or 17ml of water. Something really important that you need to know here, extraction and strength are correlated inversely. In translation, the more you extract your grounds, the lower the level of strength becomes. Of course, after a few tries, you will find the perfect combination for your taste.

Grind

Different types of grind work better for different types of techniques or strength levels. For example, beans that are ground coarse are usually meant for a French press. With an Aeropress or espresso, you need a fine, table salt-like texture, and for Turkish coffee, you need it extra fine, close to powdered sugar.

For flat bottom brewers, the type of grind that works best is medium-coarse, similar to kosher salt, maybe a bit finer. The amount needs to be large enough so that the grounds will act as a proper flow restrictor for the water, in order to make the contact last longer and brew completely. But be careful, don't go overboard, the amount needs to be balanced so that the water will still be able to pass through. The exact measurements will be mentioned for every brewer brand, also depending on their size.

Water temperature

First off, we also need to discuss what type of water should be used. You would think it's not important, but we are here to let you know that the source of your water will have a significant impact on the taste of your coffee. This is why bottled or filtered water would be best, but if your tap water is in good condition, meaning it doesn't have a strong taste or odor, like chlorine it can also be used in desperate times. Just make sure that you always use cold and you let it run for a little while before filling up your reservoir.

Then, comes its temperature. This factor also influences your end result a lot. Water that is cooler will make for a slower extraction, with an aroma that isn't too strong, while water that is closer to the boiling point will make the extraction faster. Also, if the water is too hot, the taste will lose its quality. The generally applicable rule is that the water should be around 90.5-96 degrees Celsius (safety first!), but after some experimenting, when you become more skilled, you can decide for yourself what temperature is best. 

You also need to measure the amount of time the grounds and water stay in contact. For this system, around 5 minutes is perfect. 

Happy brewing!

Remember, this process is all about having fun and discovering new ways and preferences for your coffee. Take your time to make mistakes and be patient, In the end, you will find what measurements fit your taste best.