Kenya, Kiri

1. Heat the water to 96ºC;
2. Prepare the V60, filter and server. Wet the filter with water so that it adheres well to the surface;
3. Grind 25g of coffee - medium grind;
4. Discard the server water that was used to wet the filter;
5. Put the ground coffee in the filter and pour 50g of water in 5" over the coffee. Make sure the water covers all the coffee;
6. Stir the wet coffee vigorously with a spoon to stimulate extraction;
7. Wait for up to 1' of infusion;
8. Pour up to 150g of water over the coffee, with the flow in the center, at a speed of 6 grams of water per second, up to 1'20".
9. Wait until 1'45".
10. Pour up to 250g of water over the coffee, with the flow in the center, at a speed of 6 grams of water per second, up to 2'10".
11. Pour up to 350g of water over the coffee, with the flow in the center, at a speed of 6 grams of water per second, until 2'30".
12. Serves when the coffee grounds are free of accumulated water.