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. Cloth filters use depth filtration, which 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 natural oils to pass through easier. This combination gives you coffee that has a more full-bodied mouthfeel, while still having great flavor clarity.

Cloth filters take a little bit of extra care in cleaning and storing, but the few extra seconds it takes is well worth it. Paper filters can often give your coffee a paper taste; a well-cared for cloth filter produces the same very clean, well filtered cup but with a juicier, paper-free taste.

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 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 use a medium-fine grind; you'll use your drain time to help dial in the appropriate grind size.
   

3. Preinfuse 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 preinfusion water, start a timer and wait 20 seconds for the preinfusion.
   

5. At 0:20, begin pouring in concentric circles, making sure not to breach the outer edge of the grounds.
   Our goal is to pour the remaining brew volume—the 210mL. we have left after we used 30mL. for preinfusion—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, using 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.

6. At 1:40, 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 turn the filter inside-out to get rid of most of the coffee grounds.
   

2. Under a faucet, 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 in the fridge; it's important that the filter stays wet, and isn't able 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—always make sure to rinse it thoroughly after.

cheat sheet