Eva Solo 567591 Leaflet

1.  Fill your kettle and set to boil.

2.  Place the jacket on the Café Solo, unzip it and fold it down. Preheat the Café 

Solo with about 12oz of hot water.

3.  Weigh out coffee (see chart), then set the grinder to the appropriate setting 

(coarse).

4.  Pour out the water used to preheat the Café Solo, place the brewer on the 

scale, and tare to zero.

5.  Shake the container you have your ground coffee in to loosen the grounds 

and mitigate any static, then add to the Café Solo. Check to see that the 
coffee weight hasn’t changed since grinding. Tare to zero again. 

6.  Set your brew timer for 5 minutes, add the water, start the timer, and let the 

brew bloom for 1 minute.

7.  After a minute give the brew six back-and-forth stirs.

8.  Place the filter lid on the Café Solo and let it brew for 4 additional minutes.

9.  At 5 minutes total, gently decant the entire brew into another, preheated 

vessel. Carefully tilt the brewer, not exceeding a 45° angle, and slowly rotate. 
You will want to leave some of the coffee in the carafe, as the last part 
of the brew will have a disproportionate amount of silt(coffee fines) and 
sediment.

10.  Note that a vigorous and careless pour-off—or multiple pour-offs, can 

11.  A Café Solo brew can sit for as long as 15 minutes (from start of brew) 

before pouring without losing substantial quality since the grounds are not 
being agitated in the carafe.

The

PRACTICE

Enjoy.

415g of water

26g of coffee

525g of water

33g of coffee

800g of water

50g of coffee