Jung Hyung-yong, the 2019 Korea Brewers Cup champion, themed his routine around 'the making of a single cup.' On a Hario V60 ceramic with 18g of a Costa Rican Cordillera de Fuego anaerobic natural — roasted medium-light on an Ikawa — he brews 280g at 93°C (1:15.5) in three timed pours spaced 30 seconds apart, the last poured mainly into the center, then lifts the dripper between 2:20 and 2:45 for a total around 2:45. The restrained, staged pours keep the cup clean while showcasing the coffee's wild, fruity anaerobic character.