Classic

Parameters

22 g

Coffee

300 g

Water

1:13.6

Ratio

90 °C

Temp

7 medium-coarse

Grind

4:00

Total

1

Servings

Grind · 7/10 · medium-coarse

FINE COARSE

Method

4:00 · total

1. Bloom 1 / 4

   0:00

   To

   50g

   +50g add
   15s Slow

   Pour 50g from the center in a thin stream. Let bloom.

2. Pour 2 / 4

   0:45

   To

   150g

   +100g add
   30s Slow

   Pour in slow center circles to 150g.

3. Pour 3 / 4

   1:40

   To

   300g

   +150g add
   40s Slow

   Continue slow pour to 300g. Keep the water low.

4. Done 4 / 4

   4:00

   Brew complete.

Notes

Boil the cloth filter before first use. Store in water in the fridge.

Original source

Recipe by Hario, published at hario.co.jp.