1) Pre-wet the coffee filter with the hot water to get rid of the papery taste and to warm your carafe or cup.

2) Preferably grind coffee right before brewing, if it’s already ground, weigh out 23.5 grams and place into the filter, level out the coffee bed gently so it’s flat, then make a small well in the coffee bed, tare the scale to start the extraction at 0 grams.

3) To start the bloom, or initial degassing of the ground coffee, start your timer and pour about 50 grams of water into the well and the rest of the coffee bed and wait about 20 seconds.

4) Pour 150 grams of water in a circular motion to start extraction evenly over the coffee bed, the cone should be just over half full at this point, keep adding enough water to keep the coffee at the same level in the cone until you reach 350-352 grams, then let drain.

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