Start here: 20 g medium-fine coffee · 100 g water · water around 93–96°C / 200–205°F · roughly 5–7 minutes. Use a phin sized for this dose; do not overfill it.
The method
- Warm the phin and a heatproof cup, then empty the rinse water. Add coffee and gently level the bed.
- Set the insert lightly over the grounds. Add 30 g water to wet the coffee and wait about 30 seconds.
- Add the remaining 70 g water slowly, in stages if needed to fit your phin. Cover and let it drip.
- Taste before adding anything. Enjoy concentrated, dilute with hot water, or use it as the base for an iced drink.
Adjust: If water rushes through and the coffee tastes thin, grind slightly finer. If it stalls or tastes harsh, try a coarser grind and less pressure on the insert. Change one thing at a time.