Immersion or percolation — that's the only question that matters once the bag is open. Not "which method is best." Not what some universal guide says, written by someone who has never seen your coffee. But: how was this lot roasted, under that sky, and which vessel does it justice back home.
Because at Meteo Koffie we don't roast in a box. We roast outside, at Marché de l'Abattoir, by the exit of the Manufakture car park, Anderlecht. Saturday and Sunday. And Saturday's sky is never Sunday's sky. So neither is the coffee.
What immersion or percolation really means
Two worlds. Immersion — french press, cezve, any vessel where the grounds stay submerged and take a long bath. The water is in no hurry. It extracts everything: round, full, forgiving. If the lot is wild, uneven, with one darker corner — immersion embraces it. It smooths the edges.
Percolation — pour-over, V60, filter. Water passes once through the bed of grounds and drains through paper. Clean. Precise. Merciless. Percolation hides nothing: if the lot is clear and balanced, it lifts it into full light. If it has a flaw, it shows it to your face.
That's all. The rest is weather.
Immersion or percolation, by this weekend's sky
Saturday, 8 August. 13 rising to 29°C, a calm south-west wind, 15 km/h. Almost clear skies. A sky that lets the flame breathe, that roasts the bean evenly, without jolts. Saturday's lot will be clear — the kind of coffee born under a well-behaved sky. That one calls for percolation. Set it on a pour-over and let the paper reveal what the clear sky wrote: bright notes, a thread of acidity, a clean finish.
Sunday, 9 August. 17 rising to 34°C. Belgium's second heatwave of 2026 signs off with one last flourish. North-west wind, 25 km/h, tugging at the flame. Heat from below, heat from above, a gust from the side. The bean accelerates, roasts unevenly, unpredictable to the max. Sunday's lot will be wild. That one you don't set on a filter to count its flaws — you hand it to immersion. The french press takes its heat-scorched edges and melts them into a thick, dense, whole cup.
Same sack. Two days. Two skies. Two methods. No guide on earth can tell you that — because no one else roasts outside, under this sky.
The pocket rule: immersion or percolation
No thermometer needed, no laboratory scale. You just need to remember the weather on the day your lot was roasted — we write it on the bag.
- Clear sky, gentle wind → percolation. The lot is clear. Let it speak.
- Heatwave, fighting wind, rain → immersion. The lot is wild. Let it embrace you.
Grind stays your ally either way — coarser for immersion, finer for percolation. Browse our coffee catalogue to see which lot to take home, and the rest of the shop for what's left.
The rest of the world sells you one method and calls it "the best." We hand you a lot and a sky, and let you choose the vessel. Because every cup is different. The sky writes the recipe — you just read it right.
Weekend lots go fast. Those who know, know: come to Marché de l'Abattoir, Saturday and Sunday, by the exit of the Manufakture car park, Anderlecht.
Brut. Sauvage. Imprévisible.
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