Coffee quantity -
Grind size* -
Water temp -
Step 1; pour 90ml of water, swirl or stir gently to wet all the coffee
Step; pour to 300ml, pouring all over the coffee (avoid the very edges), then slow down the pour to keep the water level constant till you’ve poured 500ml.
Step 3; swirl the brewer gently a couple of times to level the bed and knock grounds of the top of the filter, and let it drain. BONUS GOOSENECK TIP; pour as fast as possible while maintaining a vertical stream, and as high as possible without splashing for maximum agitation! This will also help keep your pouring technique consistent.
Sometimes a brew just doesn't work out. Sometimes it's bitter, like chewing on bark, and sometimes it'll be like sucking on lemons. So how do you *fix* your brew?
Overly sour coffee is a sign your coffee is underextracted, that is you haven't extracted all the good stuff out of your coffee.
Overly bitter coffee is a sign your coffee is overextracted, meaning you've extracted too much from your coffee.
The variables that can influence extraction are: grind-size, coffee-to-water ratio, time, and temperature.
The smaller the particles of coffee, the more you'll be able to extract and the quicker you'll be able to do it. So finer coffee has a lot more surface area, allowing the coffee to extract much quicker, but that just makes it easier to overextract the coffee. Grind-size will often be the easiest variable to adjust to fix a coffee.
The coffee-to-water ratio is the amount of coffee you have in relation to water. Mostly, this will affect how strong your coffee tastes, but can also affect extraction with higher coffee-to-water ratios increasing extraction.
The longer you brew a coffee, the more you'll extract. This is a great measure to help you with other adjustments - if a recipe says 3 minutes and your brew takes 5 and tastes overextracted, then you can tweak other variables to decrease the time and get your extraction under control.
The hotter your coffee is, the more you extract... in simple terms, anyway. Different compounds in coffee will extract more easily at different temperatures, but for the most part if your water is too cool your coffee may be underextracted and if it is too hot it can be overextracted. The ideal range can vary depending on the coffee, brew method, and time, but generally you wouldn't go over 97C or much below 92C.