martini glass

Redefining the Immersion Standard Coffee professionals rely on cupping because it reveals a bean's absolute essence without the variables of pressure or channeling. However, standard cupping leaves you with a bowl of grounds, and French press often results in a muddy, over-extracted mess. The solution lies in a technique inspired by Dan Yee of Artificer: using a metal sieve and a triangular glass to emulate the cupping environment while maintaining cleanliness. Tools and Specifications To execute this properly, you need 12g of high-quality coffee and 200g of water. Forget the coarse grind traditionally associated with immersion. Set your grinder to approximately 450 microns—finer than a standard V60 setting. You will also need a metal cone filter (like those from Able) and a martini glass. The triangular shape is vital; it keeps the water level high enough to saturate the coffee bed fully. The Pouring Sequence Begin by pouring 200g of 90°C water directly into the glass. This "water-first" approach is a strategic move to prevent fines from being forced through the metal mesh. Gently add the coffee into the filter, letting it submerge naturally. At the 1:30 mark, break the crust with a spoon to ensure all grounds settle into a solid bed. This bed eventually acts as its own filter, trapping particulates. Agitation and Extraction At 2:30 and 4:30, perform a light "excavation" by touching the spoon to the bottom of the filter. This breaks up hydrophobic clumps and disrupts the concentration gradient. Because concentrated liquid is a poor solvent, these stirs ensure fresh water continues to extract sweetness and complexity. After 7 minutes, lift the filter. The result is a buttery, robust cup that captures the Tim Wendelboe standard of excellence without the waste of a full cupping table.