Popayán

Pour schedule

1. 0:00 — bloom Pour 45 g of water and wait 45 seconds. This is when the carbon dioxide leaves — without it the water can't pass evenly through the bed.
2. 0:45 — Pour 2 Add 100 g (145 g in total), pouring slowly in circles and keeping off the edge.
3. 1:30 — Pour 3 Add 105 g (250 g in total), pouring slowly in circles and keeping off the edge.
4. 2:20 — drawdown It should have drained by now. Much later, grind coarser; much earlier, grind finer.

Pour schedule

1. 0:00 — bloom Pour 80 g of water and wait 45 seconds. This is when the carbon dioxide leaves — without it the water can't pass evenly through the bed.
2. 0:45 — Pour 2 Add 210 g (290 g in total), pouring slowly in circles and keeping off the edge.
3. 2:00 — Pour 3 Add 210 g (500 g in total), pouring slowly in circles and keeping off the edge.
4. 3:30 — drawdown It should have drained by now. Much later, grind coarser; much earlier, grind finer.

Pour schedule

1. 0:00 — bloom Pour 50 g of water and wait 30 seconds. This is when the carbon dioxide leaves — without it the water can't pass evenly through the bed.
2. 0:30 — Pour 2 Add 190 g (240 g in total), pouring slowly in circles and keeping off the edge.
3. 1:30 — plunge Stir once, fit the filter and press down steadily over 20–30 seconds.

Pour schedule

1. 0:00 — bloom Pour on 60 g of water and wait 45 seconds. Fresh coffee floats on its own carbon dioxide; if you don't wet it first, part of the bed stays above the water line for the whole brew and never brews at all.
2. 0:45 — filling Add the remaining 240 g (300 g in total) all at once. Stir once so every ground goes under the water, then cover it and let it stand.
3. 2:45 — release Set it on the mug: the valve opens and it drains in about half a minute. The steep ends here — and this is the number to change first if the cup is not what you wanted.

Pour schedule

1. 0:00 — bloom Pour on 100 g of water and wait 45 seconds. Fresh coffee floats on its own carbon dioxide; if you don't wet it first, part of the bed stays above the water line for the whole brew and never brews at all.
2. 0:45 — filling Add the remaining 400 g (500 g in total) all at once. Stir once so every ground goes under the water, then cover it and let it stand.
3. 4:00 — breaking the crust The grounds form a crust on top. Break it with two or three movements of a spoon, then skim off the foam and the grounds still floating — this is what makes the cup clean.
4. 4:30 — plunge Put the lid on and press down slowly — the filter should stop on top of the grounds, not be pushed through them. Forcing it through the bed sends fines into the cup and keeps the coffee extracting after the time is up. Pour all of it out: whatever stays in the jug goes on brewing.