Brew It

• Heat water to 195' - 205' F if you're using an electronic temperature controlled kettle. If not, bring water to a boil
• Rinse filter with roughly 100g of the water and discard. Keep the remaining 900g heating 
• Grind your Kamiak Coffee to a medium coarse grind size (sea salt esq)
  
• Pour grounds into paper filter and give your brewer a shake to level out grounds 
• If you boiled the water, remove from heating element and let sit for 30 seconds to bring the temperature down to about 200' F 
• Bloom the coffee by pouring 100g of the water onto the grounds in a spiral motion (avoid pouring directly on the filter) 
  
• Let bloom for 45 seconds
  
• In a spiral motion, pour 300g of the water onto the bloomed grounds
  
• Once the water level is at about half, pour another 250g of the water onto the grounds
  
• Again, once the water level is at about half, pour the remaining 250g of the water onto the grounds and let the coffee fully drip into the carafe
  
• Enjoy