Fuglen Tokyo's hand-drip recipe for their bright Nordic-style roasts. Over 16g of slightly coarse coffee and 250g at 92–93°C (1:15.6): a 40g bloom for 40 seconds, then pour in steady circular motions — keeping the water level even — until you reach 250g around 2:00, with the drawdown finishing near 2:20. The gentle, even pour and lighter roast bring out the delicate, tea-like florals and citrus the Oslo-born roaster is known for. Grind coarser if it runs slow, finer if fast.
| Time | Pour | Note | % |
|---|---|---|---|
| 0:00-0:40 | 40ml | BloomPour 40g quickly to wet all grounds evenly and let it steam for 40 seconds. | 16% |
| 0:40-1:50 | 210ml | Main PourPour in steady circular motions, keeping the water level even, until you reach 250g (around 2:00). | 100% |
| 1:50-2:20 | - | DrawdownLet all the water draw through, finishing around 2:20-2:30. | 100% |