Here's How To Make Really Goddamn Good Coffee At Home

This recipe comes from Easto and her husband, who’s a barista. I’ve tried it myself and it’s a great starting point; depending on how you like your coffee you can play around with it.

Just as Easto does, I’m going to provide the instructions for anyone who wants to weigh their grounds and water, as well as anyone who wants good ol’ fashioned volume measurements. (More late on measuring by weight vs. volume.)

Coffee: 26.5g or ¼ cup (Grind your coffee to a medium-fine grind, which should look like fine sea salt.)

Water: 400 grams or 13.5 ounces plus a little extra for pre-wetting the filter

1. Set up your Clever. Insert a filter and place the rig on its base.

2. Bring the water to a boil. Once it boils, remove it from the heat and thoroughly wet the filter and then discard the water. This gets rid of any paper-y taste that would leach into your cup. (Note: If you're making a darker roast coffee, the water should be cooler than just off the boil. I primarily brew dark roast and don't let the water get hotter than 180 degrees.)

3. Add your grounds to the filter and shake it so it levels out. If you’re using a scale, zero it out now.

4. Now you want to bloom the coffee. Blooming is just prewetting your grounds with a bit of hot water before you do the main pour. This releases carbon dioxide, which means less of it — and its bitter taste — ends up in your final cup. Getting the carbon dioxide out of the way also makes it easier for the water to extract flavor from your grounds because the gas naturally repels water. When the carbon dioxide is released, it should cause your coffee bed to bloom — it kind of looks like your coffee bed has been inflated with air. (If this doesn’t happen, your coffee is probably stale.) To bloom, start a stopwatch and pour enough water on your grounds so that they’re thoroughly saturated (if you’re weighing, pour until the scale reads 50g). Pour in concentric circles.

5. When the stopwatch reads 00:30, pour in the rest of the water. Easto says to pour in half-dollar-sized circles in the center of the coffee bed. Pour until your scale says 400g or until the water is finished.

6. Cover the Clever with its lid and let the coffee brew until the stopwatch reads 3:00.

7. Now it’s time to decant it into your cup! Just place the Clever on top of your mug (or whatever container you’re dripping it into) and the Clever will drain.

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