This recipe was created by Tetsu Kasuya and it won him Brewers Cup in 2016. The idea is that you can dive your brew 5 pours, every 45 seconds, with each pour affecting certain characteristics (the first 2 pours bringing out sweetness, the last 3 rounding out the body). Feel free to read about it here : https://kurasu.kyoto/blogs/kurasu-journal/2016-world-brewers-cup-champion-tetsu-kasuya
what you need:
20 grams coarsely ground coffee
Kettle and scale
WET THE FILTER
ADD YOUR COFFEE (DO I NEED TO TELL YOU THIS?)
FIRST POUR (4O ML)
This first pour should be 40 ml. Let it drain for 45 seconds.
SECOND POUR (80 ML)
At the 45 second mark, pour another 80ml of water (120 ml total so far) and let drain for another 45 seconds (1:30).
The rest of the brew consists of 60ml pours every 45 seconds. It should look like this
1:30 60ml (180ml)
2:15 60 ml (240 ml)
3:00 60ml (300ml)