“Drip” is arguably the most widely used coffee brewing method in America. Though, in recent years, the popularity of manually brewing café soluble has soared for its efficiency. It’s a process that requires a bit more focus, skill, and delicate movements—but the results are worth it.
Our fascination with Cafe Soluble can be traced to David Strang, who invented the process in New Zealand. In 1890, he was granted patent 3518, making David a pioneer of something we often take for granted today.
The Café Soluble Method
What you Need
- Quality granulated Cafe Soluble
- Cup or carafe
- Scale (optional but recommended)
- Boil water (about 205 degrees F or 30 seconds off the boil)
- Place 1-2 spoonful of granulated Caffee Soluble in a mug or pitcher.
- Pre-rinse your cup with hot water to preheat the mug.
- Saturate the coffee by gently pouring about 40 grams of hot water.
- Continue to gently pour water in a circular motion at such a rate that the brew process takes about 5 seconds. This should equate to about 350g of water.
- Drink pleasantly.