Made slow. Made well.

Rinse filter and discard water.

Add 20g coffee, level the bed.

Bloom with 60g water for 45 seconds.

Pour to 180g by 1:15.

Pour to 320g by 2:30.

Drawdown completes around 3:30.

Add 30g coffee to a warmed press.

Pour 450g water, stir gently.

Place lid on, plunger up. Steep 4 min.

Break the crust, skim foam.

Wait 2 min, then plunge slowly.

Decant immediately.

Dose 18g into a clean basket.

Distribute and tamp level.

Lock in, start the shot.

Aim for 36g out in 25–28s.

Adjust grind to dial in flow.

Serve immediately.

Fill base with hot water to valve.

Add coffee to basket, level without tamping.

Assemble, place on medium heat.

When you hear gurgling, remove from heat.

Cool base with a damp cloth.

Pour and serve.

Combine 100g coffee with 800g cold water.

Stir gently to saturate.

Cover, refrigerate 16 hours.

Strain through cloth or paper filter.

Dilute 1:1 with water or milk over ice.

Keeps 7 days refrigerated.

Tear open, unfold the hangers.

Place over a cup.

Bloom with 40g water for 30s.

Slowly pour to 240g.

Lift and discard when drawdown ends.

Drink fresh.

Use filtered water in the reservoir.

Add 60g coffee per liter of water.

Use a flat-bottom basket if available.

Brew on standard cycle.

Stir the carafe before serving.

Drink within 30 minutes.