Cupping is an industry standard process used to evaluate coffees. Just add hot water to ground coffee at a set ratio. After waiting a few minutes, break the crust, skim the oils off the surface and start slurping.
Polished immersion brewing follows these same basic step, then adds a “polishing step,” during which the coffee is decanted through a paper filter. There are, of course, any number of ways that you could polish an immersion brewed coffee. Here is the process I use, which is based on the recipe US Brewers Cup champ Sarah Anderson used to win the regional Southwest Brewer’s Cup competition.
Step 1: Add 300g of 204° brewing water to 20g of ground coffee in a flat-bottomed brewing vessel. I use a small Bodum press pot as a brewing vessel, and add water using a gooseneck kettle, pouring in a manner than ensures the coffee grounds are evenly wetted.
Step 2: Relax and wait 4 or 5 minutes without disturbing the crust.
Step 3: Break the crust. This effectively stops the brewing process. Now, use a cupping spoon to skim the oils off the surface of the coffee.
Step 4: Polish the coffee by decanting it through a rinsed paper filter.
Step 5: Enjoy!