Measurements Link to heading

  • Coffee: 30g medium-coarse grind (slightly coarser than table salt)
  • Water: 480g filtered water (16:1 ratio)
  • Temperature: 205°F (96°C)

Process Link to heading

  1. Prep: Heat water. Insert filter with folded side toward spout. Rinse filter thoroughly and dump rinse water.
  2. Dose: Add 30g ground coffee, level bed, start timer.
  3. Bloom: Pour 60g water (2× coffee weight) in spiral from center outward. Ensure all grounds are saturated. Let bloom 45 seconds.
  4. Main pours:
    • 0:45 - Pour to 200g total, spiral from center
    • 1:30 - Pour to 340g total, spiral from center
    • 2:15 - Final pour to 480g total
  5. Drawdown: Allow complete drawdown, should finish around 3:45-4:15 total.

Adjustments Link to heading

  • if bitter/over-extracted: Use coarser grind
  • if sour/weak: Use finer grind
  • for darker roasts: Lower water temperature to 200°F (93°C)
  • for lighter roasts: Use full 205°F (96°C)