Bold

A tighter ratio than Classic gives more body without crossing into bitterness — the dot-rib geometry sustains the longer contact comfortably. Bloom with a swirl; on a tall, dense bed the swirl is what unlocks even extraction across the column. Three pours of about 100g after the bloom. Each pour rebuilds the water layer rather than lifting the bed. At 90 °C the temperature is intentional — high enough to extract the body notes, low enough to keep darker roasts from souring. For very dark roasts drop to 88 °C. For medium roasts hold at 90 °C.