The chorreador itself is a simple device usually made of a wooden stand and a sock-like piece of cloth, called a “colador” or “bolsa” held open by a wire. In order to brew a cup of coffee with a chorreador, just place ground coffee in the cloth pouch and slowly add boiling water over the grounds. The coffee will drip through the pouch into a coffee mug at the base of the stand.

If using the Kruve Coffee Sifter, we recommend using the 600 micron and 1200 micron sieves (the larger being on the top tier). Sift the grounds for 25 seconds. Use only the top two tiers of the sifter and discard the bottom.

  1. Before you use the cloth pouch, rinse it thoroughly with clean water and drain it. Do not use soap to clean the cloth pouch.
  2. Place a coffee mug under the Chorreador and hang the cloth pouch in the hole at the top.
  3. Grind the 15g of fresh roasted coffee using a medium grind.
  4. Heat the water to a rolling boil in a goose neck kettle.
  5. Place the ground coffee in the pouch.
  6. Pour in 30g of water and wait 30 seconds to allow the coffee to bloom.
  7. Add the remaining 220g of water slowly to the pouch in a circular motion. This process should take about 4 minutes.
  8. Remove the pouch, discard the coffee grounds, and rinse the pouch in cold water.