What you’ll need to get started:
- 180g of fresh ground Karl The Fog Coffee for a 3-liter batch or 200g for a 1-gallon batch.
- Brewer set to 205 degrees.
- Pulsing set for a pre-infusion and then evenly spaced pulses if possible.
- 3 liter or 1-gallon thermals warmed with hot water for at least 30 minutes, preferably overnight.
The recipe below produces a consistent batch of rich and flavorsome coffee.
- Weigh out either 180g for 3L or 200g for 1g batches.
- Pour out any hot water from your thermals.
- Grind your coffee on a medium setting. We recommend brewing a batch and then deciding if you need to go finer or coarser with your grind to properly extract your coffee.
- Add your coffee to your filter and basket. Shake the basket to settle and create an even coffee bed.
- Brew for at least 6-7 minutes.
Once you taste your coffee you should consider if it tastes just right, a bit under-extracted i.e. sour or weak, or over-extracted i.e. bitter, or just too concentrated and salty.
If your coffee taste under-extracted then do everything the same, just make your grind a bit finer.
If your coffee tastes over-extracted then do everything the same, just make your grind a bit coarser.