Water and coffee:
210 ml water (120 ml in 205º and 90 ml at 176º)
15 g of substrate coffee (or, if you want to really reproduce the Peng infusion, grind coffee at 11 clicks on FM grinder)
Total brewing time: 1 minute, 45 seconds
Step one: Place the drop on a glass scale of carafe and gram. Set the filter on the spot and pre -support and pre -heat the brewery using 80 ml water 205º. Initial heating “has a huge impact on the taste,” says Peng.
Step two: Add ground coffee.
Step three/first phase: Start the time counter and slowly add 30 ml of water to the coffee. During the presentation, Penga poured water into three wheels in the opposite direction to move the clock guidelines in six seconds.
Tip: Before adding water to the drops, Peng pours water through the kettle to heat the screed. The kettle trips are insidious, miniature radio!
Step four/second phase: After thirty seconds, add 90 ml of water in ten seconds.
Step five/third phase: At 1:10 PEng adds 90 ml water 176º through the Melodrip tool to control turbulence and flow.
Step six: When coffee circulates by (1:45), enjoy the aromas from the carafe.
Step seven: Serve coffee in a non-standard ceramic vessel in the shape of a hour-gloss heated to 104ºF, and you will drink coffee like a master.
