Wash and dry the phin
DailyAluminium phins hold oil in the perforations and go rancid quietly.
What you need
- Soft brush. Washing-up liquid. A dry cloth.
What goes wrong
- Putting it away wet and stacked, which is how a phin starts tasting stale. Scouring aluminium with a metal pad, which scratches it and gives oil somewhere to sit. Running it through a dishwasher, which will dull and pit the metal.
The procedure
- Take the filter apart the moment it has finished dripping. Chamber, gravity press or screw press, lid, saucer.
