-
40g coffee, ground medium-coarse (19 on Baratza Virtuoso).
-
Start timer and add 80g water to bloom for :30-:45
-
Continuous pour to 250g
-
Quick stir
-
Drip down
-
Pour to 400-450g
-
Quick stir
-
Drip down
-
Pour to 550g
-
@ 4:00 - pull the filter
*Never let the grind run dry; there will still be water in the filter when you pull it. Yield should be +/- 420g/ml.