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Ethiopia Buku Abel Tomodachi

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Roaster
ACID COFFEE
Country
Ethiopia
Region
Guji
Variety
74110, 74112
Process
Double Anaerobic Honey
Style
Samo Bloom (low-temperature bloom)
Dripper
Omni Dripper
Grinder
Built-in
Coffee dose
15g
Brew ratio
1 :15
Water
225ml
Grind setting
55

This recipe is designed to thoroughly extract a fruity coffee using a slightly finer grind. Divide the pour into 4 pours; after a low-temperature bloom, pour in stages at a high temperature to advance the latter part of the extraction. Use 3.0 ml/s for the bloom and the later pours to keep the water flow gentle, and pour the second pour at 3.5 ml/s to shorten the pour time and quickly resume extraction.

  1. Water: +30ml (30ml)
    Temp.: 60℃
    Flow: 3.0ml/s
    Bloom
    Pause after pour (seconds): 59Agitation after pour
  2. Water: +70ml (100ml)
    Temp.: 90℃
    Flow: 3.5ml/s
    Pour 2
    Pause after pour (seconds): 15
  3. Water: +65ml (165ml)
    Temp.: 90℃
    Flow: 3.0ml/s
    Pour 3
    Pause after pour (seconds): 15
  4. Water: +60ml (225ml)
    Temp.: 90℃
    Flow: 3.0ml/s
    Pour 4
    Pause after pour (seconds): 0

Prepare 15 g of beans, then start brewing with the machine's button.

Date: Nov 5, 07:06 UTCAlgorithm version: 6.10.1

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