Level three Kopi Luwak pour-over coffee jelly

Grind the coffee on a conical burr grinder at setting 7 for a medium grind suited to pour-over.

Heat the water to 205F, wet the paper filter and discard the excess water.

Fill the filter with 37 grams of coffee and pour from a gooseneck kettle straight down the centre, then in an elliptical pattern once the water rises up the sides.

Let all the water filter through, one or two minutes; knock the grounds down off the sides with hot water.

Repeat the elliptical pour to 500 grams total water and let it filter through, another one to two minutes; remove the filter.

For the jelly, pre-dissolve the agar-agar first so the coffee need not be brewed too hot, then brew the same way, 37 grams of coffee and 500 grams of water in two stages.

Pour into a mold and refrigerate at least two hours before turning out onto a plate.

Decorate with a ring of whipped cream.

variation: cut the pour-over jelly into little cubes in a decorative bowl topped with lightly whipped, lightly sweetened heavy cream.