Saffron-Infused Single-Origin Ethiopian Pour-Over

<h2>Preparation</h2>

<ol><li><strong>Saffron infusion</strong>: Steep 3-4 saffron threads in 50ml of hot water (195°F) for 5 minutes</li><li><strong>Grind coffee</strong>: Medium-fine grind, similar to table salt consistency</li><li><strong>Setup</strong>: Place filter in dripper, rinse with hot water, discard rinse water</li></ol>

<h2>Brewing Process</h2>

<ol><li><strong>Bloom</strong>: Add coffee to filter, create small well in center</li><li><strong>First pour</strong>: Pour 50ml water in circular motion, let bloom for 45 seconds</li><li><strong>Second pour</strong>: Add 100ml water in slow, steady spiral from center outward (1:30 total time)</li><li><strong>Third pour</strong>: Add remaining 150ml water, maintaining steady flow (3:00 total time)</li><li><strong>Saffron integration</strong>: In final 30 seconds, slowly drizzle saffron-infused water over grounds</li><li><strong>Finish</strong>: Total brew time should be 4:00-4:30 minutes</li></ol>

<h2>Final Steps</h2>

Swirl gently to integrate saffron notes, serve immediately in pre-warmed cup