Bee House Brewer

Balanced and Forgiving

The Bee House is a Japanese-built, pinnacle design of the standard "cone" filtered brew method. The flow rate of the brew
cycle (influenced by the shape and the multiple drain holes) and the easy-to-use nature of this method, makes it the right
choice for many. The cup profile provided by the Beehouse is a perfect balance of body, sweetness, and brightness.

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Bee House brewer

Bee House


Mug or decanter

Coffee filters

#2 Melitta Filter

Gooseneck Kettle

Gooseneck Kettle





25 G Coffee

Medium-Fine Drip Grind

400 G Filtered Water

Just off the boil
or 200-205°


  1. Fold the filter along the bottom and side seams. Place in the dripper and rinse well with hot water
  2. Dump the rinse water
  3. Add the ground coffee. Make sure it's level.
  4. Place the decanter and dripper on the scale and tare to zero.
  5. Start the timer and add 50 grams of water in a slow, gentle pour that saturates all the grounds.
  6. Alternate circular and center pulses, raising the slurry a little each time and stopping at 400G. Avoid pouring against the filter or along the edges of the coffee until the end of the brew.
  7. Your brew should finish dripping just after the three miniute mark. If it drains too quickly, try a finer grind. If it drains too slowly, try a coarser grind.