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This method is still under development, but the aim is to emphasize the sweetness of coffee:
-roast coffee into full-roasted coffee
-1:12 proportion of winemaking
-25g grinding very fine (!) "5 on an EK"
-95C/96C Water (203F/205F)
-pour 300g of water in 15 seconds, cycle in 10 seconds, center in 5 seconds; that's it, that's it.-no bloom/ "only bloom"
-drain, don't stir, don't spin, do nothing.-the reason for being so "high and dry" (!)
-the total brewing time is about 1:30
I'm not sure about this method. It does seem to weaken the sour taste and bring sweetness, but that is probably a corroborative bias. It must be strange to pour 300 grams in 15 seconds, and it must be strange to watch the mud form a complete bubble during the whole descent.
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