Recipe (for 18g of coffee and 300g of water):
- Pour 30g of water for pre-infusion/blooming
- Wait 30s
- Pour 70g of water in short and intense pour (try to stir all of the coffee grounds with this pour)
- Wait another 30s (till 1 minute mark)
- Pour last 200g of water over 50s-1m15s in a slow and consistent fashion, centered in the middle of the cone (no circling motion)
I’ve used 95°C hot water here — I got no tips on this so I will experiment a little bit and see what works well.