Coffee: 30g
Water: 480g
Water Temperature: 200°F for Light Roast, 196°F for Dark Roast
Grind Size: Medium
Brew Time: 3:30
Wet/rinse the filter with hot water to set it and remove paper taste from your brew.
Step One
0:00 - 0:45
Initial bloom pour. Aim for 90g—begin in the center and continue moving outward in concentric circles. Pour should take about 15s.
Step Two
0:45 - 1:15
Begin first pour. Pour slowly until you reach 150g. After pouring, gently swirl to settle the grounds.
Step Three
1:15 - 1:45
Begin the second pour, pouring slowly until you reach 250g. Gently swirl.
Step Four
1:45 - 2:15
Begin the third pour, reaching 350g. Gently swirl.
Step Five
2:15 - 2:45
Begin final pour, reaching 480g. One last small swirl.
Aim for a final drawdown time of about 3:30s.
Enjoy!
