What is a Woodneck?
The woodneck is a Japanese way of making coffee inspired by the Chorreador from Costa Rica.
What is a Chorreador?
The chorreador (related to the Spanish verb chorrear, meaning to drip or trickle) consists of a wooden stand which holds an elongated cotton bolsita (Spanish, “little bag”), shaped rather like a pocket. The mouth of the bolsita is held open by a circular wire or wooden rim that is attached to a handle. The stand is used to hold a coffee cup or coffee pot on its base, and the bolsita is suspended from the top of the chorreador stand, hanging above the container.
The chorreador can be made at home simply and cheaply with very basic carpentry and sewing skills, or it can be crafted from beautiful and decorative softwoods or hardwoods by an artisan. (wikipedia)
Brewing coffee using a Woodneck
Boil your bolsita (or fabric filter) let it dry.
Place the bolsita in the fridge in a sealled glass (to avoid grabbing unpleasant odour or taste) one hour before using it.
Warm up your woodneck (the vessel) with hot water.
Finely grind 16g of coffee (slightly coarser than for an AeroPress and slightly finer than for a V60).
Place your bolsita on the woodneck then add the ground coffee (use a scale for accuracy). Do not rinse the bolsita before using it. When it is cold it doesn’t develop unpleasant taste from the fabric.
0’00” Pour in little circles 40g of filtered water heated at 93°C over the ground coffee. Make sure that all the coffee is covered. Then let the coffee blooms.
0’30”-1’30” Slowly pour in little circle 160g of filtered water heated at 93°C over the ground coffee. Make sure that all the coffee is covered, never pour water on the filter.
1’30” Slowly pour in little circle 50g of filtered water heated at 93°C over the ground coffee. Make sure that all the coffee is covered, never pour water on the filter.
2’30” (averagely) The brew should be done.
Put the filter on the side. Gently stir your brew before decant it in an warm vessel before serving it.