BaristaBloom

Create coffee recipes for your xBloom, for every bean—sent automatically!

Pour-overHot

スターバックス 1971 ダーク ロースト®

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Roaster
Starbucks
Country
Indonesia, Colombia, Brazil
Region
Multi-region
Process
Washed/semi-washed
Roast
Dark roast
Style
Opus 5.5 Ultimate Recipe
Dripper
Hario V60 Neo V60 METEO
Grinder
Kalita CM-50
Coffee dose
15g
Brew ratio
1 :15
Water
225 + 25ml
Grind setting
中細挽き

The grind is set toward medium-fine to bring out the sweetness and body of walnuts and caramelized sugar while limiting over-extraction, even with the V60 Neo’s fast drainage. The recipe uses 3 pours: a large pour after the bloom, followed by a slow pour into the center, keeping the later extraction gentle; water served separately is used to adjust the strength. A steady temperature of 90°C preserves the rich flavors while avoiding excessive bitterness.

  1. Water: +45ml (45ml)
    Temp.: 90℃
    Flow: 3.5ml/sPouring time: about 13 seconds
    Bloom
    Start time: 0:00
  2. Water: +90ml (135ml)
    Temp.: 90℃
    Flow: 3.5ml/sPouring time: about 26 seconds
    Pour 2
    Start time: 0:45
  3. Water: +90ml (225ml)
    Temp.: 90℃
    Flow: 3.0ml/sPouring time: about 30 seconds
    Pour 3
    Start time: 1:20
  4. Water: +25ml (250ml)
    Temp.: 90℃
    Bypass
    Start time: 1:50

Place 15 g of ground coffee in the dripper and pour manually, following each step’s water volume, flow and pouring time.

Date: Nov 2, 00:41 UTCAlgorithm version: 6.10.1

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