BaristaBloom

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

Pour-overHot

Fazenda Barreiro Catucai 62 PN

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Roaster
THE COFFEESHOP
Country
Brazil
Farm
Fazenda Barreiro
Variety
Catucai 62
Process
Pulped Natural
Style
Standard
Dripper
アルファドリッパー
Grinder
Comandante C40
Coffee dose
20g
Brew ratio
1 :15
Water
300ml
Grind setting
26

Prioritizing sweetness and roundness, grind on the C40 toward a medium-fine setting and use the alpha dripper for percolation brewing to bring out chocolate and praline impressions. After the bloom, pour in 3 stages, keeping the flow gentle to aim for an even extraction. Since no bean-specific recommended temperature can be confirmed, use 92°C to preserve sweetness while extracting.

  1. Water: +40ml (40ml)
    Temp.: 92℃
    Flow: 3.5ml/sPouring time: about 11 seconds
    Bloom
    Start time: 0:00
  2. Water: +85ml (125ml)
    Temp.: 92℃
    Flow: 3.5ml/sPouring time: about 24 seconds
    Pour 2
    Start time: 0:45
  3. Water: +85ml (210ml)
    Temp.: 92℃
    Flow: 3.5ml/sPouring time: about 24 seconds
    Pour 3
    Start time: 1:20
  4. Water: +90ml (300ml)
    Temp.: 92℃
    Flow: 3.5ml/sPouring time: about 26 seconds
    Pour 4
    Start time: 1:55

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, 10:10 UTCAlgorithm version: 6.10.1

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