Blue Bottle Coffee x KINTO Carafe
To receive a complementary mini exclusive gift* (Blue Bottle Coffee mini bag with an enamel signature pin) upon spending HK$400 or above on Blue Bottle item(s) in a single transaction.
**Style of the pin is optional - either ‘classic blue bottle logo’ or ‘dripper’. Offer is available on a first-come-first-serve basis; while stock lasts.
Carafe created by collaboration with Blue Bottle Coffee X Kinto. It’s the same carafe that’s on the bar at every Blue Bottle.
This custom filters were designed in conjunction with the Blue Bottle Coffee Dripper. The bamboo-based paper is so finely tuned that the filters require no prewetting and impart no papery aftertaste. Blue Bottle has refined the pleats and the overall shape of the filters to work harmoniously with the Dripper, so you can have the best coffee possible—at home.
Bring at least 600 grams (20 oz) of water to a boil.
Grind coffee to a coarseness resembling sea salt. For blends, we recommend using 30 grams of coffee. To enjoy the nuanced flavor of a single-origin coffee that is lightly roasted, we recommend less coffee: 22 grams for every 350 grams water.
Place a filter in the dripper.
If you are using a custom Blue Bottle filter, there is no need to pre-wet it. If you are using a #2 filter with another dripper, we recommend wetting the filter with hot water and then dumping the water before proceeding with brewing.
Add the ground coffee to the filter and gently tap it to level the surface of the grounds. Place the brewer on a carafe or cup, place this entire set-up onto a digital scale, and set it to zero.
There will be four pours total for this coffee preparation. This is the first, and the most magical, because it is when you will see the coffee “bloom.” As hot water first hits the grounds, Co2 is released creating a blossoming effect—the grounds will rise up en masse.
Start a timer. Begin pouring water slowly over the coffee, starting at the outer rim and moving in a steady spiral toward the center of the grounds. Stop pouring when the scale reaches 60 grams. Make sure all the grounds are saturated, even if you need to add a little water. The pour should take about 15 seconds. Give the coffee an additional 30 seconds to drip before moving on to the second pour.
Starting in the center of the grounds, pour in a steady spiral toward the outer edge and then back toward the center. Be sure to pour all the way out to the edge over the ripples in the filter. This helps to keep grounds from being trapped in there and removed from the rest of the extraction. Add roughly 90 grams, bringing the total to 150 grams. The goal during this pour is to sink all of the grounds on the surface of the bed. This creates a gentle turbulence that “stirs” the coffee, allowing water to more evenly extract the grounds. Allow 45–65 seconds to elapse.
As the mixture of water and coffee from the second pour drops to the bottom of the filter, coming close to the level of the grounds, pour an additional 100 grams of water using the same pattern as the second pour. This brings the total up to 250 grams and should take 15–20 seconds.
When the water and coffee from the third pour drops to the bottom of the filter, complete your fourth and final pour. Add 100 grams, bringing the total up to 350 grams of water. This pour should take 20 seconds.
Blue Bottle Coffee