Details
- Dose 25-28g of coffee to 390g of water depending on desired strength
- Grind is 14-15 on my Baratza encore
- Temp (hot as possible, hello brewing at 8700 feet)
- Total time: 3:30
Method
- Rinse filter and dripper until dripper is warm
- Pour coffee into kalita wave and gently shake to distribute grounds
- Pulse pour by adding 65g of water in 15 seconds, followed by a waiting period of 15s. Each pour should try to hit the whole brew area
Timeline
0:00-0:15 Pour to 65g
0:15-0:30 wait
0:30-0:45 pour to 130g
0:45-1:00 wait
1:00-1:15 pour to 195g
1:15-1:30 wait
1:30-1:45 pour to 260g
1:45-2:00 wait
2:00-2:15 pour to 325g
2:15-2:30 wait
2:30-2:45 pour to 390g (final)