Ombligon, El Tambo

A moderately fine grind is a starting point for extracting sweetness and body while keeping the fruit character present. Three pours, including a measured bloom and two larger follow-ups, fit the fixed water total and give the bed time to extract before the concentrated brew is chilled over ice. The flow stays at 3.5 ml/s throughout to replenish water quickly and avoid unnecessarily long pouring. A consistent 92°C brew temperature supports extraction for this sweetness-focused recipe without adding unsupported temperature changes.

1. Water: +36ml (36ml)
   Temp.: 92℃
   Flow: 3.5ml/s
   Bloom
   Pause after pour (seconds): 3535s
2. Water: +72ml (108ml)
   Temp.: 92℃
   Flow: 3.5ml/s
   Pour 2
   Pause after pour (seconds): 1010s
3. Water: +72ml (180ml)
   Temp.: 92℃
   Flow: 3.5ml/s
   Pour 3
   Pause after pour (seconds): 0—