1. 0:00
    Bloom30g
  2. 0:30
    2nd pour100g

    Keep the stream thin near the edge of the paper.

  3. 1:10
    3rd pour170g

    Pour as soon as the coffee surface shows, mostly in the middle.

  4. 1:40
    4th pour240g

    Pour as soon as the surface shows again. Keep the water level low.

  5. 1:55
    Drawdown
  6. 2:00
    Done