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