The WestBean Coffee Roasters

San Diego, CA

A cup of coffee is beautiful in its simplicity. However the process from seed to cup is far from simple. It's an unbelievable result stemming from growing, farming, processing & sorting the fruit. Every step of the process will influence the end taste. By respecting the overall process and how the green coffee made it into our hands, we make it our responsibility to explore each varietal by diving deeper and deeper into the intricacies of the roasting process. It is only when the coffee is skillfully roasted, that it has a chance to be prepared at the highest level, crafting a great cup. To us a cup of black coffee is colorful and complex in its own way. At the WestBean we let our craft speak for itself.

 

Japanese "Ne-ru" (Flannel) Drip

Why do it:

When I first saw the Ne-ru drip performed in Japan, I thought to myself why would anyone take the time to brew like that for such a small quantity of coffee. And then I tried it--thick, syrupy sweet, and so, so smooth. I was hooked! "Ne-ru," is short for flannel in Japanese and that is exactly what the filter is made of. You can brew coffee in the ne-ru filter just like you would do a regular pour-over coffee, but the way we like to do it at the WestBean is how we saw it originally done in Japan. It is a painstakingly slow process, using an insane amount of coffee (45-50g) for a thimble-sized yield (~150ml), but once you try it, we think you will be hooked!  We love the "fruity" coffees (Ethiopian/Kenya/some Central Americans) in the ne-ru drip, as the low brew temp really allows the fruit to shine without the over-the-top acidity. For best results, use coffee that has sat for at least a week.

What You'll Need: 

  • Nel Brush (optional)

  • Timer

  • Coffee

  • Water

  • Mug

How It's Done:

  1. Pre-heat your ne-ru carafe and the cup/mug that you will be ultimately pouring your completed brew into. This is important because you will be brewing at a lower temperature and will want to keep the coffee warm.
  2. Soak your ne-ru filter in boiling water to get it warm (if your filter is brand new, soak it for 5-10 minutes), ring it out, and then comb the filter with your ne-ru brush on all sides (this helps the coffee seat well).
  3. Heat your brew-water to 175 degrees.
  4. Lace the nel filter around the metal wire frame and rest on your carafe.  
  5. Coursely grind 45-50 grams of coffee (you're looking for a chunky grind--courser than a French-press grind).
  6. Loosely add the coffee into the ne-ru filter.
  7. Take your wooden paddle create a small dimple about the size of a nickel in the middle of your coffee mound.
  8. Now your ready to pour. These next steps are all about timing, so get your timer and scale out.
  9. You are going to attempt to pour 45ml of water over 45 seconds right into the dimple you created in the middle of the coffee (this is going to be almost a drip-by-drip process). Then stop.
  10. Wait 45 seconds.
  11. Now pour again in the middle of the dimple in a circular fashion 80ml of water over 60 seconds (again, a slow process).
  12. Wait 30 seconds.
  13. Finally, pour 60ml of water over 15 seconds and let drip. Your scale should read 185ml (or grams). 
  14. You're done--Pour into your preheated cup and enjoy!
  15. After you have slowly sipped the delicious fruits of your labor, rinse your ne-ru filter in hot water. Store your filter in a container of cold water and keep it chilled in the fridge until your next ne-ru endeavor!