Sanchit 
Riverdale Estate Fruit Punch
Brew Time
2:55 minutes
Dosage
15 gms
Water Volume
225g
Water Temperature
95 °C
Gear
Pour Over
Grind Size
50 notches on the DF64 Gen 2 with SSP Lab Sweet V3 burrs
Recipe:
1 Fold the seam of the filter paper, place it in the cone, and rinse with hot water over your cup.
2 Discard this water and place the cone back on the cup.
3 Add 15g coffee into your filter.
4 Pour 50g of hot water over the grinds, starting from centre moving out in circles let the coffee bloom till 45 seconds.
5 Do a second pour of 175g and reach the total weight of 225g. Then finish by swirling and tapping the brewer.
6 At 2:55 minutes, take the filter cone off your coffee cup. The water should have just finished dripping through.
Brewer’s Notes
This simple two-pour recipe works well, but I’d also try increasing the number of pours.