The starting point for filter should be mentioned in the manual. But if its not around and nobody in the world knows the setting:
Start with 14-15g coffee at a slightly finer than sand setting, (somewhere between course sand and table salt) 94-96 degrees Celsius water 100-150ppm TDS water (preferably) try bottled natural spring water (not evian) Pre-heat pre-wet grind, put coffee in, settle flat, poke a half inch hole in the coffee in the center Pour 30mL water Wait 30 seconds Pour slowly in a circular movement making sure not to touch the paper with the stream of water Never stop pouring until the end Pour and reach the following times and weights:
110mL @ 1 min 200 mL @ 1:30 min Stop pouring at 250mL @ 1:45 The water should stop flowing at 2:05 min (approx)
Never stop pouring throught the process
mL are total mL, not added mL
If the water continues past 2:15 min, the grind is too fine or the dose is too high If the water falls too quickly, less than 2:00 min, the grind is too course.
Of course there are other variables, freshness, temperature & pre-heating too little are the most common causes of extraction problems.
This is meant as a starting point and not an absolute, adjust dose, time and temperature to taste.
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