Get started with Bypass.

Set up, step by step.

Do this once before your first brew. When you're ready, the matching brew guide takes over with a live, guided timer.

1. Boil at least 350g of water The recipe uses 240g for extraction and 60g for bypass. That is a 1:12 contact ratio and a 1:15 total water ratio. The extra water rinses the filter.
2. Weigh 20g of coffee and grind it Use a medium grind as your starting point.
3. Place your cup or server on the scale Choose one that comfortably holds at least 300g of coffee.
4. Place the brewer on your cup or server Make sure the brewer sits level and secure.
5. Fit the paper filter Settle the filter evenly inside your brewer.
6. Rinse the filter and warm the brewer Wet the whole filter with hot water to remove any paper taste.
7. Discard the rinse water Keep the brewer steady as you empty the server, then place everything back on the scale.
8. Measure 60g of bypass water into the small cup Set it aside for after extraction. Measuring it separately keeps the dilution accurate when you remove the brewer from the scale.
9. Add the coffee and level the bed Gently shake the brewer so the coffee sits flat.
10. Turn on the scale and tare it to 0g The scale will track the 240g that contacts the coffee. Keep the separately measured bypass water nearby.
11. Aim to finish extraction around 2:15 If the brewer drains much faster, grind finer next time. If it drains much slower, grind coarser. The 60g bypass is added after extraction and does not change the contact ratio.
12. You’re all set! Press "Done" to start the timer. Filtru will guide the extraction, brewer removal and post-brew dilution.