1 Fold the seam of the filter paper, place it in the cone, and rinse with hot water over your carafe.

2 Discard this water, then add 80 g of ice into the carafe.

3 Place the Mugen back on top and add your coffee.

4 Pour 60 g of hot water, allowing the coffee to bloom for 40 seconds.

5 For the second pour, add 160 g of water to reach a total of 220 g. Give it a quick spin and let it draw down completely.

6 Once done, swirl the carafe gently to mix the ice and coffee well.