- 27g of coffee ground medium (12 or 13 on Baratza Virtuoso).
- Slowly pour 54g of water.
- Gentle swirl to mix the slurry.
- Bloom for :45
- Pour slowly and evenly up to 250g.
- Drip down to just above the coffee bed.
- Pour slowly, circularly - agitating the bed gently - up to 430-445g (depending on coffee).
- Gentle shake to settle the bed evenly.
- Drip to completion.
*The brew should take between 3:30 and 4:00. When complete, you want a flat bed of grind on the bottom of the filter.