The ritual of the pour is you and your coffee: There’s nothing in-between, no internet, no electric power cords, no blinking lights. Just you and a few simple tools. Observe the bloom, experience the process.
Bring at least 600 grams (20 oz) of water to a boil.
Grind 25 grams of coffee (3 tbsp) to a coarse grind.
Place a #2 filter in the dripper. We recommend wetting the filter with hot water and then dumping the water before proceeding with brewing.
Add the ground coffee to the filter and gently level the grounds. Place the dripper on a carafe or cup, place this entire set-up onto a digital scale, and tare to zero.
Pour a small amount of water over the coffee grounds to wet them, and wait for about 30 seconds for them to “bloom”, releasing the most desirable coffee elements from the grounds.
Start your digital timer. Begin pouring water slowly over the coffee grounds, starting at the outer rim and moving in a steady rotation toward the center of the grounds. Stop pouring when the scale reaches 50-60 grams. Make sure all the grounds are saturated. The pour should take about 15 seconds. Give the coffee an additional 30 seconds to drip before moving on to the next step.
Starting in the center of the grounds, pour in a steady spiral toward the outer edge and then back toward the center. Be sure to pour all the way out to the edge of the filter. Add roughly 90 grams, bringing the total to 150 grams. The goal during this pour is to sink all of the grounds on the surface of the bed. Allow 45–65 seconds to pass.
As the mixture of water and coffee from the second pour drops to the bottom of the filter, coming close to the level of the grounds, pour an additional 100 grams of water using the same pattern as step 6. We now should be at 250 grams and should take 15–20 seconds.
When the water and coffee from the third pour drops to the bottom of the filter, complete your fourth and final pour. Add another 100 grams, bringing the total 350 grams of water. This pour should take 20 seconds.