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.