The Nel Drip Method...
To brew the Nel Drip, you need a new brewer. Get one here. It's cheap and awesome. (If you already own a pour-over method, like a Chemex or a Hario V60, you can mimic this technique with good results.)
We are going to provide two versions for brewing new drip. The first is going to be the "old" coffee method. The second is what you want to use for fresh coffee. I recommend trying both..., especially the process for those older beans.
How To Brew "Old" Coffee With The Nel Drip
What you need:
- 50g whole bean coffee - 1-3 weeks old
- Nel Drip Brewer
- Filtered Water
- Clean kitchen towel
- First use of cloth filter: Soak in hot water, ring out, and pat dry between clean dish cloths. Second use: pour some hot water over it in the brewer to preheat the carafe and prep the filter.
- Remove filter cloth and ring dry, then pat between clean kitchen towel
- Place back in the carafe
- Grind coffee coarse - the same grind size you use for the French press
- Add grounds in loose mound to filter sitting in the carafe
- With a butter knife, "groom" coffee gently around side of filter to remove air pockets
- Make a small indention in the middle of coffee mound
- Set Nel brewer on scale and tare
- Get a timer setup next to brewer
- When your water has cooled to 175°, it's time to start the initial pour: The initial pour should be as slow as possible; you want the coffee to absorb the water and not drip into the carafe completely.
- Pour as slowly as possible into the indention you made and slowly move out from there in clockwise circles, aiming for 1 gram a second for 50 seconds (1.7 oz total).
- Let the coffee "bloom" for 45 seconds. That means watching the clock and being in the moment.
- Aim for 80 grams (2.8 oz) over 50 seconds on your second pour. A tad faster.
- Pause for 30 seconds.
- The final pour is faster: 60 grams (2.11 oz) of water over 30 seconds - 2 grams per second.
- Your scale should now read: 190 grams (6.7 oz)