This recipe is a starting point for you to prepare strained coffees with percolation methods that use filter paper, regardless of format. This technique is recommended for coffees with a rest time of more than 14 days and less than 2 months. (next to the first image)

Water: 210ml
Temperature: 96°C
Coffee serving: 15g
Extraction time: 2:30 - 3:30min (next to the video)

The first thing to consider is water. Use filtered or bottled water, preferably around 40-70 ppm. (next to the photo maria with boiler)

Blanch the paper filter with hot water, add the ground coffee in medium fine granulometry to the filter holder and level the powder.

Grab your scale and a stopwatch. After boiling, the water should be around 96°C. Pour 50g of water and make sure all coffee is wet during pre-brewing. At 0'30s, pour the water in a circular motion from the center to the corners with a moderate flow, gently stirring the coffee for about 10 seconds.

Soon after, in 1'10 complete the total amount of water finishing the pouring in the center. Shake the filter holder creating a slight circular wave and let the last drop drain. Total time must be between 2'30 and 3'30min.