WHAT YOU NEED:
• Brewer (We use Origami)
• 17g of ground coffee (medium-coarse)
• Hot water (91 degrees Celsius)
• Scale
RECIPE:
• Pre-wet the filter, add grounds, and shake to level
• Bloom with 55g of water, letting it sit for 45 seconds
• Begin the second pour at 45 seconds, filling until 180g
• Final pour at 1:20, pouring up to 290 grams, which is the final brew weight
• Coffee should be finished at 3 minutes
If you over-extract this coffee, it will finish brewing at 3:30, resulting in more bitterness, so aim for a coarser grind to prevent this!
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