Pour-over, step by step

Our house recipe for a 300g cup. You'll need a scale — eyeballing is how coffee gets sad.

1. Grind 18g of coffee to medium-fine (table-salt texture).
2. Rinse the filter with hot water, then discard the water.
3. Bloom: pour 40g of water at 96°C, wait 40 seconds.
4. Pour slowly to 200g by 1:15, spiraling outward.
5. Finish to 300g by 1:45, then let it drain.
6. Serve around 2:30–3:00 total brew time. Adjust grind if it ran fast or slow.

Light roasts (like the Guji) reward a slightly finer grind; dark roasts (Sumatra) prefer slightly coarser.