How to brew Ceado Hoop

Step-by-step

The Hoop uses a patented radial infusion design — water saturates the coffee from a circular ring, then drains through a flat bed when you release the valve. It's essentially a hybrid immersion + pour over with almost no pour technique required.

1. Prepare the Hoop

Place the paper filter inside the Hoop and rinse with hot water to remove paper taste and pre-heat. Make sure the release valve at the bottom is closed.

2. Add water and coffee (0:00)

Add 400g of just-off-boil water (94-96°C) into the Hoop first. Then add 22g of medium-ground coffee on top. Give it a gentle stir to fully wet all the grounds.

3. Steep (0:00 – 2:00)

Let the coffee immerse undisturbed for 2 minutes. The radial ring keeps the bed evenly saturated.

4. Spin (2:00)

Give the Hoop a gentle spin to settle the grounds and create an even bed. This is the key step — it flattens the coffee and prepares for a clean drawdown.

5. Release the valve (2:30)

Place the Hoop on top of your server or carafe. The release valve opens automatically when seated. Let it draw down completely.

6. Drawdown (2:30 – 4:00)

Total brew time should be around 4 minutes. Swirl the carafe and serve.

Why the Hoop is special

• Set-and-forget: No pour technique to master.
• Repeatable: Same recipe = same cup, every time.
• Clean and sweet: The flat bed and radial infusion give exceptional clarity.
• Forgiving: Works well across light and medium roasts.

Troubleshooting

• Brew too slow / stalled: Coarsen the grind. Try a Sibarist fast filter for tricky coffees.
• Weak or thin: Grind finer or extend the steep to 2:30.
• Bitter: Coarser grind, or shorten total contact time.