Eamon Rockey of Betony in NYC says, “The wood neck brewing technique is one that resonates more strongly with me than any other method of making coffee.”
It produces just enough coffee for two to share, though not too much for a single person to finish. The presentation is elegant and refined, though doesn’t abandon the naturally rustic materials of wood, leather, and unbleached cloth. The brew itself showcases the soul of the coffee, even allowing the beans’ oils to rest on top of the cup and a dusting of very fine grounds at the bottom. The wood neck demands the highest level of quality in both ingredient and technique, showcasing a transparent iteration of coffee’s purest form.
- 25g single-origin coffee, freshly ground to drip coffee fineness
- boiling water, as needed
- Pre-heat wood-neck kettle and rinse cloth filter with hot water; set the filter into the carafe.
- Pour ground coffee into filter and gently tap carafe to level coffee.
- Pour boiling water into a pre-heated pour over kettle (or other kettle with narrow spout).
- In a steady stream, bloom the coffee by pouring the hot water to just wet all of the ground coffee; allow it to rest for 10 seconds.
- In concentric circles and without pouring onto the cloth of the filter, slowly pour approximately 200 mL (about 7 ounces) of hot water into the center of the coffee.
- Serve in warm cups.
- Rinse the cloth filter with cool water and store refrigerated, damp, in sealed bag.