What you need

Use 20 grams of medium-fine coffee, 100 millilitres of water just off the boil, a clean phin and a sturdy cup. A scale helps, but the same scoop and cup can also give consistent results.

Choose a coffee with enough sweetness and body for the slow drip. Fine robusta works beautifully on its own, while an arabica–robusta blend brings extra aroma.

Bloom before the full pour

Preheat the phin and cup, add the coffee, then shake gently to level the bed. Place the gravity press without compacting the grounds. Add about 20 millilitres of water and wait 30 to 40 seconds.

This short bloom wets the coffee evenly. It reduces dry pockets and helps the following pour move through the bed at a steadier pace.

Let time guide the adjustment

Add the remaining water, cover the phin and aim for a total brew time of four to six minutes. A very fast drip usually needs a finer grind; a stalled brew needs a slightly coarser one.

Taste before changing the dose. If the cup is thin or sharply sour, grind finer. If it is drying and harsh, grind coarser. Change only one variable at a time.