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Scale, paddle, kettle, timer, grinder
Weigh out 23 grams of coffee.
Bring water to a boil.
Allow water to rest uncovered for ~1 minute (for a final brewing temperature of 207°).
While water is cooling: rinse filter using boiling water from kettle, dump out rinse water.
As soon as water is ready: pour between 30-35 grams of water for the pre-infuse.
Give your slurry three quick and vigorous stirs with paddle.
Begin your first pour at 20-25 seconds. Pour to 220g bringing level up ~2⁄3 of the way up.
Start your second pour at 1:15 - 1:20. Pour to 350g bringing level up to ~ the same point.
Total brew time should be between 2:45-3 minutes.
Adjust to taste.