1st: Jeff Verellen, Belgium (2013)


 

Coffee: 17g
Water: 
Soft water (SPA) with high PH @ 83°C - 84°C

Directions:
1. Bloom 40 sec with 50ml water
2. Add 220g water (total 270) at 79°C
3. Press slowly for 30 seconds
4. Leave approx. 50g in the brewer (both water and coffee)