Structured, timed brew methods — dose, ratio, temperature, and pours you can follow along.
15 g · 1:16.7 · 95 °C · 3:30
Method by James Hoffmann
22 g · 1:16.4 · 94 °C · 3:15
Method by Common technique
20 g · 1:15 · 92 °C · 3:30
Method by Tetsu Kasuya (2016 World Brewers Cup champion)