Flat-bottom design promotes even extraction and a consistent bed. These recipes cover standard pour technique, championship-style, and a simple beginner method.
Flat-Bottom Pour Technique
Intermediate
Ratio 24g : 400g
Water temp 93–96°C
Grind Medium
Time 3:30–4:00
Rinse filter. Bloom 50g, 45s. Pour in concentric circles to 200g, then 400g.
Flat bed helps even extraction. Gentle swirl if needed.