A pour-over, talked through slowly

Right. A pour-over, the way I would talk you through it across the bar if there were no line behind you. Della trimmed this down to four lines once. I have quietly put some of it back.

Heat your water to just off the boil. Rinse the filter so the cup does not taste like wet paper, and tip the rinse water out. Grind 22g medium, about like coarse sand, and shake it flat in the cone.

Now the part everyone rushes. Pour about 50g of water, just enough to wet everything, and then wait 40 seconds. That is the bloom. The coffee is letting go of the gas it has held since it came off Number Nine, and if you pour through it too soon you trap that gas and the cup goes flat and sour. Forty seconds. I will wait with you.

Then pour in slow circles, steady, out to 360g. The whole thing should finish draining around 3 minutes. Much faster, grind finer next time. Much slower, coarser. And write down what you did, because the version of you that brews tomorrow morning will not remember a thing.