PARACHUTE BREW RECIPE
Tossing up between packing your entire coffee kit or accepting your fate of bad brews on your holiday? We’ve all been there… Cleaning old grinds out of the heavy coffee plunger in the back woods. Wincing at the first sip of watery plane, train or rest-stop coffee we thought must have improved by now (it’s 2018 after all!).
Not this year, folks! Ever since we discovered these handy little filters, which we lovingly refer to as “parachutes”, we’ve been able to sip solid brews anytime, anywhere, without lugging around precious equipment or weighing down bags. Pre-grind some beans, toss in a few of these guys, and all you need is a mug and some hot water to make serious magic happen. It’s essentially a pour-over without the fanfare. Instant coffee, but up to snuff.
So what’s the best way to use these little fellas? Our head trainer Hugh has it down to a science:
Grind: Medium coarse on home/hand grinders
- Open up the Parachute & rest its handles along the rim of the cup (straighten the bag out to prevent folds/creases in the base).
- Weigh out 15g of med/coarse ground coffee into the Parachute’s bottom.
- Pour 50g of water into the bag, give it a good stir and let it rest for 30 seconds.
- At 30 seconds, pour 50g of water into the bag, and allow it to drain.
- Add 3 more 50g pours (total of 250g!) as the coffee in the bag starts to dry out. If you’re camping and not using scales, pouring to the brim will get you close.
- Wait! The final brew should be all drained through around the 2.30 – 3.00 min mark.
ADD SOME HOT TIPS:
For the best result, use a taller cup so that the parachute is sitting above the water line.
Straightening the bag is pretty important for an even extraction too, allowing the water to pass through all the coffee evenly rather than channelling down to a low point.