Method
1
Saffron infusion : Steep 3-4 saffron threads in 50ml of hot water (195°F) for 5 minutes
2
Grind coffee : Medium-fine grind, similar to table salt consistency
3
Setup : Place filter in dripper, rinse with hot water, discard rinse water
4
Bloom : Add coffee to filter, create small well in center
5
First pour : Pour 50ml water in circular motion, let bloom for 45 seconds
6
Second pour : Add 100ml water in slow, steady spiral from center outward (1:30 total time)
7
Third pour : Add remaining 150ml water, maintaining steady flow (3:00 total time)
8
Saffron integration : In final 30 seconds, slowly drizzle saffron-infused water over grounds
9
Finish : Total brew time should be 4:00-4:30 minutes
Barista note: Taste before adjusting — a small change in grind, dose, ratio, or time usually makes the biggest difference.
