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Ombligon

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Roaster
South Roaster
Country
Colombia
Region
El Tambo
Variety
Ombligon
Process
Anaerobic double fermentation
Style
Samo Bloom (low-temperature bloom)
Dripper
Omni Dripper
Grinder
Built-in
Coffee dose
18g
Brew ratio
1 :10
Water
180ml
Grind setting
47

A medium-fine built-in grind is a reasonable fit for this anaerobically fermented Ombligon and the concentrated iced brew. Three pours accommodate the requested water total: a small bloom followed by two equal post-bloom pours. Constant 3.0 ml/s flow suits the controlled delivery plan, while the extended bloom rest and hot main extraction followed by a slight temperature drop aim to support sweetness without making acidity the focus.

  1. Water: +36ml (36ml)
    Temp.: 60℃
    Flow: 3.0ml/s
    Bloom
    Pause after pour (seconds): 59Agitation after pour
  2. Water: +72ml (108ml)
    Temp.: 92℃
    Flow: 3.0ml/s
    Pour 2
    Pause after pour (seconds): 20
  3. Water: +72ml (180ml)
    Temp.: 89℃
    Flow: 3.0ml/s
    Pour 3
    Pause after pour (seconds): 0

Prepare 18 g of beans, then start brewing with the machine's button.

Date: Nov 2, 15:00 UTCAlgorithm version: 6.10.1

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