This coffee-making system was developed by a chemist, Peter Schlumbohm in the early 1940′s. Using his authority in science as a sales tool, he described the product as "The Chemist’s way of making coffee … the funnel of the apparatus creates ideal hydrostatic conditions for this extraction method."

  1. Temperature: By using the special unbleached-bonded paper filters and water at 190-200 degrees Fahrenheit, leaves the coffee fats and bitters behind in the coffee grounds and not in your cup. Automatic drip brewing with a home coffee machine usually can’t reach this high of a temperature.
  2. Time: You can control the extraction time by varying the fineness of your coffee grounds and by altering your pouring technique. The thickness of the filters mentioned above, help to give your coffee the proper extraction time for pulling the most flavor from the bean into your cup.
  3. Simplicity: This method is a more simple and much cleaner method of brewing coffee. You avoid the buildup of rancid coffee oils that a home coffee machine invariably deposits … not to mention the unseen calcium build up within the innards of the automatic coffee machine.
  4. Taste: Since the apparatus isn’t sitting on a burner to stay warm, you don’t have to worry about running into that "burnt" flavor that automatic machines eventually leave behind.
  5. Consistency: Getting a consistently good brew from this method is less dependent on the skills of the barista and more dependent on using the correct brewing & pouring techniques.
  6. Coffee-to-Water Ratio: We recommend starting with a 1:15 coffee-to-water ratio when using this brew method. In other words, for every 1 gram of coffee, add 15 grams of water, which converts to about 3 tablespoons of coffee for every 1 cup of water. Experiment from there to find the perfect ratio for you. Medium-Coarse Grind recommended.


  1. Start water boiling, then allow to cool during the next steps.
  2. Weigh proper coffee amount for the coffee you wish to make.
  3. Place unbleached bonded paper filter into the top making sure the 3-layered side is facing the spout, allowing air to escape during the brewing process.
  4. Pre-soak the paper filter to avoid a papery taste in the final coffee brew and pre-heat the glass vessel.
  5. Without removing the filter (to maintain suction integrity), tip the Hour Glass over a sink to dispose of pre-soak water.
  6. Grind the pre-weighed coffee and add it to the filter.
  7. Use the cooled water (optimal 200 degrees) to completely saturate the grounds and allow the coffee to bloom for about 45 seconds.
  8. Using a continuous circular motion, slowly pour water over the grounds, avoiding the sides of the glass and pouring into the middle.
  9. Stop pouring the water when you’ve reached about 1 inch below the wood collar and allow to continue dripping.
  10. Discard the filter/grounds and enjoy.

The whole brew time from bloom to finish should take approximately 4 minutes when done correctly.