China

I chose a medium-fine grind to support proper extraction over ice and bring out the noted berry flavor. The water is distributed across four pours, including an initial bloom and three subsequent pours, to suit the specified total water amount. The flow rate is kept steady at 3.5 ml/s to replenish the water quickly and reduce the pouring time. I kept the temperature constant at 88°C to provide consistent extraction without a confirmed temperature recommendation on the label.

1. Water: +36ml (36ml)
   Temp.: 88℃
   Flow: 3.5ml/s
   Bloom
   Pause after pour (seconds): 1212s
2. Water: +42ml (78ml)
   Temp.: 88℃
   Flow: 3.5ml/s
   Pour 2
   Pause after pour (seconds): 88s
3. Water: +42ml (120ml)
   Temp.: 88℃
   Flow: 3.5ml/s
   Pour 3
   Pause after pour (seconds): 88s
4. Water: +42ml (162ml)
   Temp.: 88℃
   Flow: 3.5ml/s
   Pour 4
   Pause after pour (seconds): 0—