Known by several names - Sock Pot, Woodneck Dripper, or Nel Pot – this attractive glass and wood coffee maker appeals to the aesthetic taste as well as the taste buds. For those who like to make coffee to drink fresh, in small lots, rather than keeping a pot on a burner, this is a great choice. The sock pot makes use of a flannel or cotton filter that is used over and over and therefore eliminates the waste of paper filters. In fact, the Nel Pot was named after the flannel used by the Hario model. Yama uses a cotton filter and lacks a wood neck.
Liz Clayton’s article on how to brew with the sock pots used the Hario model, but even though the materials differ, the brewing technique is similar. The fans of the Hario sock pot type brewers claim that the fabric filters are the best for creating clarity in the cup. The biggest drawback to the pot is keeping the sock clean and moist. Clayton recommends thorough rinsing and then storing the sock in a cup of water or a zip-lock bag in the fridge. She lists eight brewing steps, including the grinding.
Here’s the basic list:
Enjoy the aroma, appreciate the clarity and savor the body and taste of the cup. Rinse out the sock and put it away. It will need to be replaced after a few months when the cup’s taste tells you. Each person might want to adjust the ratios of coffee to water, and amount of pouring time, to personal taste. Most drip type brewers call for two tbsp. of coffee per six ounce cup. Clayton’s ratio is higher on the water side, so the first time you try this, it might be good to use the higher amount of coffee and adjust the water. Brew on, aromatically.
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