Kazuo Nitta's Extraction Depth method earned him back-to-back JHDC (Japan Hand Drip Championship) titles in 2023 and 2024. The idea: control five variables — temperature, grind, time, ratio, agitation — to manage the concentration gradient and intentionally design flavor. Over 16g of medium-coarse coffee and 200g at a low 85°C (1:12.5), pour by multiples of the dose: a 32g bloom, a big second pour to 128g while the gradient is steepest (drawing out acidity and sweetness), to 160g to break and level the bed, then small pours to 180g and 200g — all within 2 minutes. The cool water and front-loaded pours keep bitterness in check for a clean, balanced cup.