Pull & Pour's Silvio Roberto guide identifies Manhattan's Brazilian anaerobic natural from Mata de Minas as Red Catuai 144, grown around 600–800 meters. Use twenty-five grams of medium-fine coffee and 415 grams of 98.9°C water in a pour-over brewer. The source's 22-click Comandante reference is specific to its own setup.
At 0:00, gently add 100 grams centrally with a slow swirling movement. Around 0:45, when nearly drained, add 115 grams in circles to 215, including all grounds. Around 1:30, with water halfway drained, add 100 grams to 315. Around 2:15, again at half-drainage, add the final 100 grams to 415.
Give a soft swirl when the water has drained halfway, then allow complete drainage. The stated finish is about 3:20. This was Day 10 of a Christmas selection, which provides context rather than an active offer. Keep the water-level cues with the timestamps when recording your own run; BeanScene has not independently tested the result.
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