Place the Buckwheat Groats in a fine-mesh sieve and rinse under cold running water until the water runs clear; drain well.
Optional: heat a dry skillet over medium heat and toast the drained groats, stirring frequently, until they smell aromatic and take on a light golden color (2–4 minutes). This deepens the nutty flavor.
Bring Water to a gentle boil in a medium saucepan and stir in a pinch of Fine Salt.
Add the rinsed (and toasted, if using) groats to the boiling water, stir once, reduce the heat to low, cover, and simmer until the liquid is absorbed and the groats are tender (about 12–18 minutes).
Remove the pan from the heat, let it sit covered for 5 minutes to steam, then uncover and fluff the kasha with a fork.
Stir in Unsalted Butter until melted and evenly distributed; taste and adjust seasoning with more Fine Salt if needed. Serve warm.
