Designed for clarity, floral notes, and high acidity.

The Goal:
Maximize extraction of the dense cellular structure in light roasts to highlight tea-like sweetness and bright citrus acidity—without introducing astringency.

The Core Technique:

• Bloom: Pour 3× the coffee weight (54g). Stir or swirl to fully saturate. Wait 45 seconds.

• Main Pour: Pour in two steady stages (first to 180g, then to 300g) using circular motions to maintain even extraction.

• Agitation: Finish with a gentle swirl when the water sits about 1cm above the bed to ensure a flat, even drawdown.