I have found that a single pour to rinse the filter and warm it up after taking it out of the fridge is not quite enough. I have started rinsing it under a hot tap , then blotting it to get the bulk of the rinse water out before setting it in the pot. Cloth filters are the bomb! They really do offer a perfect cross between french press and paper filter - ALL the flavor without the sediment. I love my woodneck.
I think you’re right about the filter being cold. I tend to rinse it under the tap like you, and it’s probably something I did without thinking. Cloth filters really work well. They’ve been around for years but nice to see them get a bit of attention again.
I set my cloth filter over my small french press and brew that way. The filter sits in the water and I take it out after 3 minutes. I like the results. Good video.
From my experience cloth filters are kings amongst pour over methods. More complex, layered flavours. For some coffees, due to extra body, I take out between 2 to 4gr of coffee and maintain the same amount of water in the ratio that I usually use for paper filters. Ex: instead 24gr\400gr, I use 20\400gr (coffee\water). It hits the spot! :-)
Thank you as always Gareth. Always interesting and educational. I’m pleased that the supplier was useful and I appreciate your kind words. I do find the grind has to be much finer and on the three cup chemex I’m finding the Wilfa Svart set to no finer than the filter grind mark. The setting for paper I find to be around the filter setting. All this tallies of course to what you’ve explained. Tim
I love my Hario cloth filter - the coffee it makes is clean like a paper filter but has the richness and body of a French Press. What grind size do you use? I find myself using a slightly coarser Kosher salt grind than with paper filter bc the cloth drips a bit fast.
I totally agree with you, it's a great piece of kit. I tend to play around with lots of coffees and different batch sizes so I tend to adjust the grind to specific coffees. For example I might go for a coarser grind if I'm brewing a larger batch, particularly if I want a lighter brew to highlight fruitier tones. I'm always jumping between grinders, coffees and brew methods, so much so that I can never remember settings - I probably need to write things down more!
Can I use cloth filter for Moka pot? I like to put filter in my Moka pot cause the coffee feels more "clean" light.. but I find paper filter to be expensive in a long run. I want to know if I can use any reusable filter for my Moka pot..
I have the same woodneck dripper setup and am trying to brew 40g/550ml in it (I like it on the strong side). I am finding that while the pot can certainly hold that much brew, the sock is quite full of grounds, and therefore there is not much room in there during the brew. This makes doing any of the fancy pourover stuff with swirling/spoons very hard, and by the end of drawdown the spent coffee grounds basically fill the entire cloth filter. Any thoughts on how I should alter my technique when trying to brew 2 cups in this vessel?
I had a look at replicating your recipe to see if I could work in some tips for you. In all honesty once I saw the dry grounds in the filter I knew it was going to be difficult. I think the ratio you are using is just too much for that particular set up. To keep the level of coffee in the pot below the bottom of the filter I would need to work on 330ml or thereabouts. If you are happy with the coffees you are producing then my advice would be to carry on as normal. You might also consider dropping the coffee amount slightly, maybe to 35g. If your coffee to water dose is too high, you can sometimes ask too much of the water as it passes through the bed, so a 35g dose might give you broadly the same drinking experience. Other than that a larger pot might be the only solution? Or consider a 6 cup Chemex with a cloth filter?
@@carvetiicoffee thanks for the thoughtful reply. i am hoping to do it in a single batch (it;s morning coffee for me and my wife and it's early and i just want to get to drinking it rather than having to rinse and repeat!) but i think definitely 35g could work. should i then compensate by grinding slightly finer?
@@rbmanb just watched a video on "osmotic flow" and that is exaclty how i end up pouring--but by neccesity. it's kind of precarious because the crust is so close to the top edge, but it works. and i feel better now that i know that what i'm doing has a fancy name!
