barismo coffee

Hario Woodneck (1 Cup Version)

The woodneck is our favorite pourover brewer. Rather than using a paper filter, the woodneck uses a cloth filter suspended by a wire hoop in the carafe. Paper filters have a taste that you can minimize, but never entirely eliminate; a well-cared for cloth filter produces the same very clean, well filtered cup but with a juicier, paper-free taste. Cloth filters take a little bit of extra care in cleaning and storing, but the extra 60 seconds it'll take to care for is well worth it.

Cloth filters use depth filtration -- similar to how a felt pad would filter as opposed to a thin paper filter -- allowing fines (very small coffee particles) to get captured in the layers of the fabric, rather than getting caught up against the surface of a filter and restricting flow. Additionally, unlike paper filters, cloth filters allow oils to pass through easier. This combination gives you cups that have a heavier mouthfeel, while still having great flavor clarity.

  1. Place the filter on the wire hoop, and put it on the glass carafe. Rinse the filter thoroughly with boiling water to ensure that the filter is fully cleaned, and is thoroughly heated. (If this is your first time using a cloth filter, we recommend letting it sit in boiling water for five minutes first, to let it fully saturate.) 
  2. Load 16 grams of freshly ground coffee into the filter. We are using a medium-fine grind: you'll use your drain time to help dial in the appropriate grind size.
  3. Pre-infuse the grounds by pouring into the center and circling outward. Make sure the whole surface is wet, about 30mL.  This should be a slow pour, taking about 10 seconds.
  4. Once you have finished pouring your pre-infusion water, start a 2-minute timer and wait 20 seconds for the pre-infusion.
  5. Once there is 1:40 left on your timer, begin pouring in concentric circles, making sure not to breach the outer edge of the grounds.
  6. Our goal is to pour the remaining brew volume (our total brew volume, minus what we used for pre-infusion) in 80 seconds. To do this, we need to use a proper, consistent flow rate throughout our pour. We find it's easiest to do this if you support your kettle underneath (use a cloth to avoid burning yourself). and tilting the kettle slightly. When the water just falls vertically down from the kettle of the spout in a steady stream, you have about the right flow rate. You don't want to have just a trickle of water, nor do you want to see the stream of water jumping forward.
  7. Once there is 20 seconds left on the timer, stop pouring. If your grind size is correct, the water will finish draining from the brew bed just as the timer expires. If the water drains too quickly, grind finer; if it drains too slowly, grind coarser.

Cleanup & Filter Care

  1. Once you're finished brewing, take the filter to a trash can or sink and flick the filter inside-out to get rid of most of the coffee grounds.
  2. Under a sink, rinse the filter with hot water to wash away any remaining coffee. Gently scrub the filter to assist in the cleaning process.
  3. Pour hot water through the filter until the water coming out runs clear.
  4. Store the filter in a container of cold water (clean yogurt containers work great) in the fridge. It's important that the filter stays wet, and isn't allowed to dry out.
  5. We recommend boiling the filter in a pot of water every few weeks to keep it clean. You can boil it with a tiny amount of JoeGlo or other coffee detergent, just make sure to rinse it well afterwards.

Cheat Sheet

Water volume:  240mL
Time:      2:00

Pour 30ml for pre-infusion.
Start timer.
0:00  Wait 20 seconds for preinfusion.
0:20     Pour 210mL over 80 seconds.
1:40                     Allow coffee to drain.

Drain before 2:00 is up? Adjust your grind finer.
Drain takes longer than 2:00? Adjust your grind coarser.