Name: Competition Pour-Over Method
Total time: 685 s

Rinse filter, preheat Switch with valve open

0:10

Close valve, add coffee, create divot in center

0:30

Start timer, pour 50ml for bloom in spiral motion

1:00

Open valve briefly at 0:30 to release gases, then close

1:45

Pour to 150ml total by 0:45

2:45

At 1:00, open valve and let drain to bed level

4:15

Close valve, pour to 260ml by 1:30

6:15

At 2:00, open valve for final drainage

8:25

Pour final water to 360ml in center

11:25

Should finish by 3:00. This method highlights sweetness and clarity

Water	22g
Brew Amount	360ml
Dose	Medium-fine (slightly finer than V60)
Temperature	92°C
Yield	1:16.4
Filter	V60 paper filter

Competition Pour-Over Method

Ingredients

Varieties	Castillo, Landrace
Elevation	1700-1900m

Varieties	Bourbon
Country	Rwanda
Elevation	1600-2000m
Source	Ejo Heza Women, Kopakama Cooperative