WHAT YOU NEED:
Brewer (We use Origami)
Cone filter (for a faster flow rate)
17g of ground coffee (coarse)
Hot water (98 degrees Celsius)
Scale
RECIPE:
Pre-wet the filter, add grounds, and use a stir stick to agitate the grounds
Bloom with 55g of water, letting it sit for one minute
Begin the second pour at 1 minute, filling until 200g
Final pour at 1:45, pouring up to 300 grams, which is the final brew weight
Coffee should draw down by 3 minutes
If it takes longer, you might get some bitterness; if it draws down too quickly, it might be watery.
A great extraction will yield notes of blueberry jam, strawberry jam, and white grape acidity throughout.
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