Center Pour

Iwasaki's technique is the opposite reflex of circular pouring — water lands only at the centre and the bed distributes it from there. The Pro's dot ribs make this approach especially effective by maintaining the air channel without depending on agitation. Strict centre — even on the bloom. The hexagonal walls don't need help; the column draws in the water on its own. Medium-coarse grind because the centre-only flow concentrates extraction in a narrow column; coarsening prevents over-extraction down the centre line. Three pours after the bloom, evenly spaced. Each one waits for the bed to drop before the next. Lower temperature (90 °C) keeps the cup chocolate-forward without souring at the long contact time.