We recently transitioned to using the Ceado Hoop Brewer at our cafes. We appreciate its simplicity, consistent results, even extraction, and quick workflow. Let's review the recipe we are using to brew with it.
How to Brew
As with any brewer, there may be several ways to use it effectively. The recipe I recommend here is simple, effective, and requires very little time or skill.- Unscrew the brewing chamber from the main body of The Hoop
- Insert a filter into the hole in the main body
- Thread the brewing chamber into the main body until tight
- Wet the filter with a little hot water
- Pour 20* grams of medium-coarse grind coffee into the brewing chamber
- Shake The Hoop to level the coffee bed
- Bring water to a boil
- Pour water slowly into the outer chamber of The Hoop
- Move the kettle side to side while pouring in order to limit turbulence in the outer chamber
- Stop when you have poured 320g—340g of water
- If the blooming grounds form a crust, use a WDT tool to gently break the crust
Pro Tips
- With my upgraded Hoop filters, I recommend 22 grams of grounds and 365-–370 grams of water.
- Doses lower than 20 grams create a shallower coffee bed, which makes astringency more likely.
- The standard filters require a relatively coarse grind. My upgraded filters allow use of a much finer grind setting.
- Never pour water directly onto the grounds in the brewing chamber
- Adjust the grind setting to produce a total brewing time of 4:00. If the brew time is shorter than 4:00, try grinding finer. If the brew time is longer than 4:00, try grinding coarser.
- I recommend using water with alkalinity (aka KH or bicarbonate) of 25--40 ppm.
