• Spread filter coffee powder evenly in the upper container of the filter and press it down very lightly.
• Just spray or use little water for proper setting of powder.
• Put the plunger on the top of the coffee powder in the upper container.
• Pour boiling hot water carefully on top of the plunger in the upper container (for normal filter recommended dosage is 1:10 ratio of coffee water).
• Let the coffee brew descend to the lower container of the filter to the last drop.
• Add freshly boiled milk and sugar to serve.

Ratio of powder to water:
Using of appropriate quality of water to get the desired strength in coffee, for a single extraction to give normal brew, a ratio of 1: 10 between the weight of powder and volume of water is recommended.

Temperature of water:
In general, a temperature not less than 200 F (93.30 C) is essential for extracting the major desirable constituents of coffee. It is preferable to pre-warm the vessels before the addition of boiling water. At a higher temperature and pressure that is above the boiling point of water. The bitter constituents of coffee would get extracted.

Nature of water:
The water should be free from any undesirable odour. Alkaline and very hard water affects the taste of coffee. If water is hard, crust formation on the equipment would pose a problem.
It is known that water softened with zeolites and containing sodium, instead of calcium, takes a longer time for percolation through the powder. Chlorinated water containing excess chlorine affects the taste.

Keeping quality of brew:
The brew is at its best quality when it is fresh. Periods of storage longer than one hour significantly deteriorate the aroma. The optimum holding temperature is between 185 and 190F, without variation. Rapid breakdown of flavour occurs when the temperature fluctuates and also in the presence of sediments in the brew. This applies both to single strength and double strength brews. The brew should be stored in a closed container so that the brew does not pick up those foreign odours.

Nature of milk:
For a single strength brew obtained with a ratio of 1 to 10, the general proportion of milk to brew is 1:3. Milk with a fat content of not less than 3 to 3.5% is desirable. Poor quality milk affects the taste. A general improvement in taste however, could be obtained by the use of buffalo milk, with a higher fat content.

Sugar:
7.5% gms of sugar per every 100 cc (3 ˝ OZ) is required for average taste. The sugar should be fairly pure and free from foreign taste. The taste for coffee varies with individuals and general acceptability is between 0.75 to 1.3 gms of coffee solids per 100 c.c. (3 ˝ oz) of brew, the average being 0.9 to 1 gram of coffee solids. The strength of brew obtained in normal brewing lies between 1.1 and 1.4 grams per 100 cc.

General:
Spread uniformly the correct weight of powder in the brewing device, so as to make a uniform bed for proper extraction. It has been shown that if the powdered coffee is wetted with water before making the bed, The extraction is more uniform besides giving a slightly higher extract. About ˝ oz of water will be enough for every ounce of coffee powder. If more water is used for wetting, percolation will be affected.

The time of extraction varies with the grind of powder and the brewing device. Fine the powder the shorter should be the time of contact; coarse grinds require longer time of contact.
The time taken with very fine powder in a filter could vary from 15 Mts. to 1 to 2 hours depending on the ratio between the weight of powder and the volume of water and the total quantity of powder used. At lower ratios and with the use of a larger quantity of powder disproportionate to the capacity of filter, the extraction as well as the time of contact are affected. The brew obtained initially will be stronger than subsequent volumes and will remain at the bottom. Hence, to get a uniform brew quality, the brew finally collected should be mixed before serving.

Number of servings for 100 gms powder:
Depending upon the strength (Coffee solids per 100 c.c.) the number of servings may vary from 12 to 16 cups of normal single strength brew.