Stumptown's slow continuous pour on the Hario V60 — simple, repeatable, and built around control. Over 21g of coffee ground as fine as kosher salt and 360g of water just off the boil (~96°C): saturate the bed for a 15-second bloom, then pour in a slow, even spiral, adding water every 10–15 seconds and aiming over the dark spots while avoiding the light ones, until you reach 360g. Remove the brewer around 3:00 for a clean, balanced 10oz cup.