This method used a 1:15 ratio and is split into two parts. The first pour is pour 40% of the water first to decide the balance of the acidity and sweetness and the second 60% dictates the strength of the brew.

By pouring less water at the bloom you will create a sweeter brew, more water equates to a more acidic brew. Timings aren’t massively important, as long as the grind is dialled in correctly but planning ahead is key to nailing this technique.

The below recipe is exactly how Tetsu poured but the beauty of it is you can be experimental with this technique and play around with timings and temperatures to suit your palette and the beans being brewed.

What you need

• 20g coarse ground coffee

• 300ml water, 92C in temperature

How it's done

1. Wet filter

2. The first pour should be between 40g-70g for the bloom dependent of the sweetness or acidity you prefer

3. After a 45 second bloom continue pouring water to 120g, wait 45 seconds for the water to drain completely

4. At 1 minute 30 seconds add 60g of water, this should take you to 180g. Wait 45 seconds for the water to drain

5. At 2 minutes 15 seconds add 60g of water, this should take you to 240g. Wait 45 seconds for the water to drain

6. At 3 minutes add the final 60g of water, this should take you to 300g.

7. Enjoy!