- Coffee: 15-18g (adjust to taste)
- Water: 250ml at 93-96°C (200-205°F)
- Grind (K-Ultra): 5.5-6.0 for light roasts
- Bloom: 45 seconds with all water initially contacting the grounds
- Pour: Slow and gentle up to 250ml mark
- Agitation: Light swirl after bloom
- Plunger: Place on top immediately after pouring to slow dripping
- Total brew time: ~2:30-3:00 minutes
Hedrick emphasizes leveling the coffee bed and controlling pour depth to manage extraction, proving the standard method can produce excellent results with light roasts like your Ethiopian.
- Normal position (Hedrick's way): Simpler, less risk of spills, promotes even extraction with proper technique
- Inverted position: More control over steep time, prevents premature dripping
For your Ethiopian light roast, both methods work well. Start with Hedrick's normal position approach — it's designed to highlight the bright, juicy acidity while minimizing astringency, which aligns perfectly with your goal of a great cup 1.