Method
<h2>Preparation</h2>
<ol><li>Fill tagine base with clean sand and heat on stovetop over medium-low heat for 10 minutes</li><li>Grind coffee beans to medium-fine consistency</li><li>Heat water to 185°F in gooseneck kettle</li><li>Mix umeboshi brine with 2 tbsp hot water, set aside</li></ol>
<h2>Brewing Process</h2>
<ol><li>Place V60 dripper on heat-safe server, insert filter</li><li>Nestle the server into the heated sand in tagine base</li><li>Rinse filter with hot water, discard rinse water</li><li>Add ground coffee to filter, create small well in center</li><li>Start timer, pour 60ml water in circular motion for bloom (30 seconds)</li><li>Continue pouring in slow, steady spirals every 30 seconds until all water is used</li><li>Total brew time should be 4-5 minutes</li></ol>
<h2>Microfoam Preparation</h2>
<ol><li>Whisk umeboshi brine mixture vigorously until frothy</li><li>Add pinch of salt to stabilize foam</li><li>Gently spoon microfoam over finished coffee</li></ol>
