Craighton Berman Studio Coffeemaker N 3 User manual

Coeemaker
Nº3
USER MANUAL

1
The beauty of hand brewing coee
is all in the experience—the smells,
the sounds, the movements—the
ritual is essential.
At its core, Nº3 is an understated
glass pitcher—hand-blown with
a double walled design. After
brewing a pot of pour-over, French
press, or cold brew coee, you
simply cork the pitcher, and bring
it to the table to enjoy with others.
Coeemaker Nº3 is designed to
celebrate morning rituals, but
we also intended it to be exible
enough to use every day—and of
course produce a damn ne cup
of coee.
Enjoy—and take it slow.
Coeemaker Nº3

2 3
LID
Cork lid for pitcher (when
serving) and dripper (while
brewing)
DRIPPER
Porcelain pour-over dripper
PRESS
French press plunger with
cork lid and wooden knob
PITCHER
Hand-formed double walled
borosilicate glass
FILTERS
Melitta 8-12 cup basket
lters, typically used for
auto-drip machines (widely
available at most US grocery
stores)
KITCHEN SCALE
Accurate coee bean
measurement helps you get
the right ratio of coee to
water (see page 7)
BURR GRINDER
One of the most important
tools for good coee is a
good grinder. Burr grinders
create a more consistent
grind, which means a more
even extraction of coee
EXTRA MUG
A temporary place to hold
the ceramic dripper when it
is removed after brewing
Components Recommended

4 5
1—PREPARE
• Place a lter in the dripper
and place the dripper
carefully in the pitcher
• Pour boiling water through
the lter to rinse. Dump out
water before brewing
2—PRE-WET
• Grind the coee dose
(see page 7) at a medium
coarseness and put it in the
lter
• Pour a small amount of hot
water (just o the boil)
on top of the coee—just
enough to evenly wet the
grounds
• Wait at least 30 seconds for
the pre-wet or ‘bloom’. This
gives the coee time to be
evenly saturated, so it can
extract evenly
3—POUR
• Slowly pour water over the
grinds in a circular motion to
create a “slurry” of coee
• Once the slurry level is 1/2
inch from the top of lter,
pause your pour to allow
coee to draw down into the
carafe. Avoid having coee
on the side of the lter, out
of contact with water
• Slowly add remaining water
until you reach the desired
volume of brewed coee (see
page 7)
• Ideally the brew is complete
in 3-6 minutes
4—SERVE
• Carefully remove the dripper
from the pitcher and place
on top of a mug to cool
before disposing of lter
• Place the cork on top of the
pitcher to pour
1—PREPARE
• Grind the coee dose
(see page 7) at a medium
coarseness and put in the
pitcher
• Allow your water to cool to
around 205º or at least a
minute o boil
2—POUR
• Pour the hot water until you
reach the desired volume of
coee (see page 7)
• Give the coee a gentle stir
to make sure all grinds are
wet
• Let brew for 3-4 minutes,
use the cork lid for extra
insulation
3—PRESS
• Optional: use a spoon to
scoop o any foam on top
• Place the French press
plunger on the pitcher and
slowly press down
• Optional: Let the coee rest
for another minute to let the
sediment settle
• Slowly pour the coee so as
not to disturb the grinds at
the bottom
• Decant all of the coee at
once for the best avor—
coee that stays in the
pitcher may continue to
extract and become bitter
over time
4—CLEAN
• For easier clean up do not
leave the plunger submerged
in the coee
• Ideally clean up shortly after
enjoying coee to reduce oily
build up on the metal French
press parts
Pour-over French press

6 7
Cold brew
1—PREPARE
• Grind 100g-250g coee at a
medium coarseness and put
in pitcher
• Pour room temperature
ltered water in the pitcher
until you reach just below
the spout
• Stir to mix throughly
• Place the cork lid on the
brewer and put in the fridge
• Let steep 12-18 hours
2—FILTER
• Scoop o any oating grinds
• Place the French press on the
pitcher and plunge slowly
• Pour over ice, dilute with
water, if preferred
3—DOUBLE-FILTER (optional)
• Place the dripper on top of a
ball jar, pitcher, or other large
vessel
• Place a lter in the dripper
and pour fresh water through
to rinse, dispose of rinse water
• Pour the coee out of the
French press and into the
dripper
• If progress slows down, you
may need to stir to keep the
ltration moving
• Refrigerate in the vessel you
decanted into or clean the
Manual pitcher for storage
and serving
Accurately measuring your water and beans is the only way to
ensure you have the right ratio of coee to water—and is a crucial
step to making delicious coee consistently.
We recommend using a kitchen scale with gram measurements to
measure your beans before you grind. Keeping a small scale next to
your grinder will ensure your ratio is starting at the right point, and
will be much easier to reproduce each time you brew.
The other important component to measure is the amount of
water. We recommend a 1:15 coee to water ratio (1g coee per
15ml water). A scale can be placed under the brewer to measure the
output as you brew (1ml = 1g).
In lieu of a brewing scale, the handle on Nº3 can also act as a
guideline for volume. Visual measurement will put you in an
acceptable range for tasty coee, and over time you will develop an
intuitive sense for where to stop for your coee preferences.
Measure your coee
Ratios for hot brewing
40g 600 ml
4 tbsp
6 tbsp
8 tbsp 4 cups
3 cups
2 cups
HEAPING
TABLESPOONS
OF GROUND
COFFEE
GRAMS OF
BEANS
WATER
REQUIRED
1ml = 1gMAKES
60g 900 ml
80g 1200 ml
OR
OR
OR

8 9
WATERCOFFEE
RA TIO
Too short = sour & under-extracted
Too long = bitter & over-extracted
Region, varietal,
elevation, drying
process, etc
Filtered water is
always preferred
Within last few
weeks for the
most vibrancy
200º—210º F
93º—99º C
Lighter roasts oer more
origin notes, darker oer
more roast notes
All coee should be evenly
saturated—pour-over
kettles help
1:15 keeps the math simple
Too coarse = sour & under-extracted
Too ne = bitter & over-extracted
Coee diagnostic & control diagram
NEUTRAL
FLAVOR
BEAN
ORIGIN
FRESH
ROASTED
LEVEL OF
ROAST
TIMEGRIND
JUST OFF
THE BOIL
CONTROL
OF FLOW
80g coee
60g coee
40g coee
1200 ml water
900 ml water
600 ml water

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USE CAUTION & COMMON SENSE
Nº3 is constructed from durable lab-grade borosilicate
glass—however it is still a hand-blown piece of glass,
and is prone to breakage if handled carelessly. Please
use the utmost caution when handling the pitcher.
Coee contains oils which build up on unclean equipment, and
aect avor. We recommend cleaning all parts after each use:
We love kitchen tools that can be used in a variety of
ways. After your morning coee, you can put your Nº3
to use as an all purpose pitcher. The double walled glass
keeps cold drinks cool and the spout can lter ice, citrus,
or other aromatics.
A FEW IDEAS:
Ice water with cucumber slices
Sparkling water with Peychaud’s bitters
Lemonade with sliced lemons
Cold brew iced tea
Homemade simple syrup soda
Batched cocktails & punches
Hot chocolate
Hot toddies
FRENCH PRESS CLEANING
Pull the plunger out of the
grinds immediately after
decanting the fresh coee
and rinse in your sink. A small
amount of dish soap can
be used as well. Be sure to
rinse thoroughly. The French
press component can be
disassembled periodically for
a deeper cleaning. Always
allow the cork lid to fully dry
before storing.
POUR-OVER CLEANING
Carefully remove the dripper
and place on a cup to cool
and let any remaining liquid
drip out. When cool, dump the
lter in the trash or compost.
Immediately rinse the dripper,
and either hand wash or place
in dishwasher. Always allow
the cork lid to fully dry before
storing.
HAND WASH ONLY
Pitcher
Cork lid
French press parts
DISHWASHER OK
Dripper
CareLife after coee

12
A SPECIAL THANK YOU TO THE KICKSTARTER BACKERS
WHO HELPED BRING COFFEEMAKER Nº3 TO LIFE
PRINTED IN CHINA
Manual is a design studio based in
Chicago USA that creates products for
celebrating slow food & drink.
Connect with us at manual.is
or everywhere else at @manualgoods
For more equipment recommendations,
tutorials, pro-tips, and other frequently
asked questions, visit:
www.manual.is/brewing-with-no3
Take it slow
Beyond the manual

manual.is
Coeemaker Nº3 brewing reference
40g 600 ml
4 tbsp
6 tbsp
8 tbsp 4 cups
3 cups
2 cups
HEAPING
TABLESPOONS
OF GROUND
COFFEE
GRAMS OF
BEANS
WATER
REQUIRED MAKES
60g 900 ml
80g 1200 ml
OR
OR
OR
CUT OUT & KEEP FOR REFERENCE