Pour-over
Ceado Hoop
A no-bypass manual dripper that feeds water evenly into the coffee from an outer reservoir — effortless, hands-off, and remarkably clean and consistent.
At a glance
What you’ll need
A Ceado Hoop brewer with its round paper filters, a burr grinder, a kettle, and a scale.
The recipe
How to brew
The Ceado Hoop is a no-bypass manual dripper. Instead of pouring onto the grounds, you fill an outer ring reservoir, which then feeds water into an inner flow tower through small holes at the base. Because no water can escape down the sides without passing through the coffee, extraction is exceptionally even — and it's almost entirely hands-off.
Step by step
- Unscrew the inner flow tower, place a round paper filter centred over the hole, and screw the tower back down firmly to lock the filter in place.
- Rinse the filter with hot water, then add 18g of coffee into the central inner tower and tap to level.
- Pour about 300g of near-boiling water directly into the OUTER ring reservoir — never onto the coffee in the centre.
- Do not stir or swirl. The outer water automatically feeds into the coffee bed at an even rate.
- Let all the water pass through into your cup, roughly 4 minutes.
Advanced: swap the standard papers for high-flow filters (such as Sibarist or NextLevel) so you can grind finer for a higher extraction without stalling, while keeping the cup clean.
Troubleshooting
- Sour or thin? Grind finer or use fuller-boil water — the Hoop suits hotter temperatures.
- Bitter or harsh? Grind coarser.
- Draining too slowly? Grind coarser, or switch to high-flow filter papers.
- Remember: always pour into the outer reservoir, never onto the grounds, and don't stir.
