Brew
Bypass Brew
Brew small and strong, then dilute. Keeps the aromatics, leaves behind the heavy bitter compounds. Best on fruity and fermented lots.
Best with beans that taste
Why: Brewing strong and diluting after keeps the sweetness and aromatics but leaves heavy bitter compounds behind, so fermented and fruity lots taste juicy and defined.
Directly on the mug
- Paper filter in the cap, cap on, brewer sitting on your mug or server.
- It stays there the whole brew — pour, wait, press. No flipping.
- Grind
- 12 clicks
- Temp
- 92 °C
- Dose
- 18 g
- Water
- 120 ml
- Bypass
- 90 ml
- Ratio
- 1:11.7
Before you start. Rinse the filter and preheat. Keep the bypass water hot and aside — you add it at the end.
Pour first
Pour the brew water
All of it, then stir twice as you finish.
Brewer on the mug — press start as you pour
0:00–0:12Pour the brew water12sAll of it, then stir twice as you finish.
0:12–1:15Steep1:03Hands off.
1:15–1:40Press slowly25sSteady pressure for the full 25 seconds.
How was it?
Change one thing at a time — then you know what made the difference.