The V60 method Odd-Steinar Tøllefsen of Supreme Roastworks used to win the World Brewers Cup, kept deliberately simple for repeatability. Over 32g of coffee and 500g at 92–94°C (1:16) on a Hario V60-02: a 90–100g bloom, then a forceful second pour at 35–45s up to 300g — poured from height to extract the most flavor — followed by a pause, a swipe to flatten the bed, and many small gentle pours that keep the water just above the grounds. Finish pouring by 3:00 for a 3:30–3:45 total. The key is keeping the water level low near the end to avoid diluted bypass through the filter walls.