How to Brew ‘Soup’ Style Coffee with the OXO Rapid Brewer

The coffee world is shifting away from the rigid requirement of nine bars of pressure for high-intensity shots. A new technique, affectionately termed soup, is taking enthusiast communities like the

by storm. This method prioritizes flow rate over pressure, resulting in a cup that mimics the heavy mouthfeel and vibrancy of espresso without the need for a five-figure machine. By using the

OXO Rapid Brewer

, you can achieve a Total Dissolved Solids (TDS) level of 7% to 8%, sitting comfortably between a Nespresso pod and a traditional cafe shot. This guide explains how to execute this unconventional recipe developed by community innovators like DC and Bailey.

Tools and Materials Needed

To replicate these results, you need precision and specific hardware:

• OXO Rapid Brewer
  : The primary air-displacement tool.
• High-Quality Grinder: A
  1Zpresso ZP6
  or
  Pietro Pro Brew
  is ideal. Target a coarse espresso or fine filter setting (~450 microns).
• Paper Filters: Two
  AeroPress
  paper filters (one for the bottom, one for the top).
• Coffee: 22g of fresh specialty coffee.
• Water: 80mL to 85mL heated to 99°C (boiling).
• Scale and Timer: For accurate yields and saturation timing.

Step-by-Step Soup Preparation

1. Filter Prep: Place one
   AeroPress
   paper filter into the bottom of the
   OXO Rapid Brewer
   basket. Use the included tamper to press it flat against the exit screen.
2. Dose and Level: Add 22g of ground coffee. Shake the chamber to level the bed, then apply a firm, even tamp.
3. Top Filter: Place a second paper filter on top of the tamped grounds. Lightly mist it with water (RDT style) to ensure it stays flush against the coffee puck.
4. The Saturation Pump: Assemble the brewer and add 80mL of boiling water. Perform one slow, single pump to saturate the bed. Watch for thick, dark liquid beginning to exit. Hold the piston in place for a total of 10 seconds to allow full saturation.
5. The Execution: After the pause, engage in rapid, short pumping—what enthusiasts call the slap chop method. Continue until you hear the hiss of air, signaling the puck is dry.

Tips for Perfection and Troubleshooting

If the extraction feels thin, increase your dose to 24g. The

has a wide diameter (over 60mm), and a deeper coffee bed often leads to better resistance and higher TDS. If the pump is too difficult to move, coarsen your grind slightly; you don't need traditional espresso fineness because you aren't fighting high pump pressure. For those who find the 7% TDS too intense, dilute the output with 20-30mL of hot water to create a cleaner, Americano-style beverage that retains the juicy acidity of the soup method.

The Expected Outcome

You should finish with roughly 60g of liquid gold. This method yields a phosphoric, mouth-watering sensation and a syrupy texture that traditional drip brewers cannot match. By leveraging air displacement rather than raw force, you maintain the integrity of the coffee puck while extracting the complex sugars and acids that define high-end specialty coffee.