1 Place the filter paper rough side up and rinse thoroughly.

2 Add 25 g of coffee (grind size: 22–23 clicks on C2, coarse). Pour 325 ml of water at 91 °C, starting with a 75 g bloom using wet WDT to ensure even saturation.

3 Briefly open the valve to let a few drops drain, then close it again.

4 At 0:50, open the valve.

5 Continue pouring in intervals, keeping the water level 1–2 cm above the coffee bed, until you reach a total of 325 g.

6 If needed, dilute with a few extra grams of water to taste.