These small techniques can fine-tune extraction (but won’t fix a bad grind or bad water.)

Pouring Patterns

• The goal is even extraction

• Basic technique:  Three-pour method: Pour in three even pulses (spaced 30 seconds apart).

Blooming

• Definition: A small first pour that allows CO₂ to escape for even extraction.

• Recommended: 2–4× the coffee mass (e.g., 30g of coffee → 60-120g bloom).

Stirring

• Can enhance extraction, but too much can extract bitterness.

• Best practice: Stir after the bloom but not later in the brew.