0:00Bloom0:00 — Pour the first 50g of 94°C water slowly and evenly, ensuring that all the coffee is moistened. Bloom until 0:30.
50ml30 秒
0:30Second Pour0:30 — Pour the next 50g of water in a slow, circular motion, up to 100g total.
50ml30 秒
1:00Final Pour1:00 — Pour the last 100g of water, up to 200g total.
100ml30 秒
1:30DrawdownLet the coffee draw down; extraction should finish around 2:00. If faster, grind finer; if slower, grind coarser.
·30 秒
2:00完成200ml