UNLEASHING THE DRAGONS AT HOME
Our Dragons are perfect for the black coffee brewing methods we all know and love. You’ll be surprised how good a filter coffee can be.
In general they are lighter, less bitter and often allow you to taste the true flavour notes the coffee offers.
We have created four simple guides for some of the most popular filter brewing methods, and unlike your favourite coffee spots espresso machine this equipment won't cost you a small fortune.
1. Place your filter into the V60, using hot water preheat the V60 and discard the water.
2. Measure 22g of medium-fine grind, like granulated sugar, and add to the center of the filter cone.
3. Zero your scale, slowly add 30g of water, starting in the center of the coffee and working outwards to saturate the coffee.
4. After 30 seconds, begin pouring the rest of the water (300g) in a slow spiral starting at the centre and moving outwards, avoiding pouring directly onto the filter.
5. One all of the coffee has been evenly saturated, maintain a centre pour, not allowing the water level to get within 2” of the top of the filter.
6. Complete the 330g pour in two minutes. After an additional 30 seconds, the coffee will finish dripping through. Discard the filter and enjoy the coffee.
1. Place your Aeropress in the inverted position. Place the filter in the filter holder and rinse with hot water.
2. Measure 14g of medium-fine grind, like granulated sugar, and add to the Aeropress.
3. Zero your scale, start a timer and fill to around half way up the chamber. Stir the mixture after 30 seconds have passed.
4. Add the rest of the water until the chamber is almost full and stir again.
5. Screw the filter onto the Aeropress and press out any excess air. After 70 seconds carefully turn the Aeropress over and onto the serving vessel.
6. Press the plunger down slowly, finishing the press within approximatley 30 seconds.
7. To clean the Aeropress, unscrew the filter holder and empty the used grounds into your compost.
1. Place your filter into the Chemex with the 3 layered side facing the spout. Preheat the carafe by pouring hot water through the filter. Discard the water by pouring it back out.
2. Measure 40g/20g of coffee of medium-coarse grind, like building sand.
3. Add the ground coffee to the centre of the filter, then gently press down the coffee grounds with a spoon.
4. Zero the scale, start a timer, then poor 60g/30g of hot water evenly over the grounds.
5. When the timer reaches 30 seconds, begin adding the remainder of the water. Pour slowly, starting at the centre and spiralling outwards. All of the water should be added over 3 pours, taking your brew time to between 3 and 5 minutes.
6. Discard the filter after the coffee has finished dripping.
1. Preheat the Cafetière by adding hot water to the carafe, ensuring you submerge the metal filter. Discard the water.
2. Measure the appropriate amount of coffee, 20g per 250ml of water, ground like coarse beach sand.
3. Add the ground coffee to the Cafetière, zero the scale and start a timer for 4 minutes. Fill the carafe almost to the top with hot water.
4. After one minute has passed, gently stir the crust to completley saturate the grounds.
5. Place the lid and plunger on the Cafetière. The filter should sit just below the surface of the liquid, ensuring the ground coffee is submerged.
6. After 4 minutes, press the plunger down all the way. If the coffee is not all going to be served immediatley, decant the liquid into another preheated container.