A hand operated glass coffee machine, that was invented in 1941 by Paper Schlumbohm, and is included in the Modern Art Museum collection in New York.
- Medium to thick grinding
- Chemex filters
- Coffee Mill (with blades)
- Precision scale
- Cup (250-300 ml)
- 36gr for 2 cups
- (60gr coffee / 1L water)
- 600 ml water
Heat the water up to the correct temperature (92-96°C). Place the filter in the right position with with the area that the three sides are connected to be facing the nozzle. This will allow the air to escape. Wash the filter out so the coffee will not taste like paper and remove the water.
Add the ground coffee in the filter and adjust the precision scale to zero. Soak the ground coffee that is placed in the filter with double the amount of water in regards to the coffee amount (ex 36gr coffee Χ 2 = 72gr water) and wait for approximately 30 seconds (blooming phase). This allows the coffee to air our, thus leading to a uniform extraction.
Pour the remaining water gradually, slowly, with stable round movements, starting from the center towards the sides and again back towards the center (approximately 150gr each time) while avoiding to wet the filter itself.
The extraction will last 3:30-4:30 minutes. Remove the filter and your coffee to be served.