BaristaBloom

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

Pour-overHot

Fazenda Barreiro

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Roaster
THE COFFEESHOP
Country
Brazil
Region
Sul de Minas
Farm
Fazenda Barreiro
Variety
Catucai 62
Process
Pulped Natural
Roast
Medium roast
Style
Standard
Dripper
V60 Neo
Grinder
Comandante C40
Coffee dose
20g
Brew ratio
1 :15
Water
300ml
Grind setting
26

To smoothly bring out sweet chocolate and praline notes, use a grind leaning toward medium to avoid over-extraction while making use of the V60 NEO’s good drainage. After blooming, divide the pour into 3 stages and aim for sweetness and roundness with a gentle flow. Since no temperature specification or bean-specific recommendation could be confirmed, keep the temperature consistent at a higher level to facilitate extraction.

  1. Water: +40ml (40ml)
    Temp.: 92℃
    Flow: 3.0ml/sPouring time: about 13 seconds
    Bloom
    Start time: 0:00
  2. Water: +80ml (120ml)
    Temp.: 92℃
    Flow: 3.0ml/sPouring time: about 27 seconds
    Pour 2
    Start time: 0:50
  3. Water: +80ml (200ml)
    Temp.: 92℃
    Flow: 3.0ml/sPouring time: about 27 seconds
    Pour 3
    Start time: 1:25
  4. Water: +100ml (300ml)
    Temp.: 92℃
    Flow: 3.0ml/sPouring time: about 33 seconds
    Pour 4
    Start time: 2:00

Place 20 g of ground coffee in the dripper and pour manually, following each step’s water volume, flow and pouring time.

Date: Nov 3, 09:23 UTCAlgorithm version: 6.10.1

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