BaristaBloom

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

Pour-overHot

Guatemala El Injerto Malawi Geisha washed

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Roaster
日向珈琲
Country
Guatemala
Region
Huehuetenango
Farm
El Injerto
Variety
Malawi Geisha
Process
Washed
Roast
Light roast
Style
Standard
Dripper
V60 NEO 02 ・CAFEC アバカ
Grinder
Option-O Lagom Casa
Coffee dose
20g
Brew ratio
1 :13.5
Water
270ml
Grind setting
1.4.0

To make the recipe easy to adjust, I started with a medium-fine grind, which is easier to dial in, and used a gentle pour to suit the fast-flowing V60 NEO and Abaca paper. To preserve the clarity of the floral and peach tea aromas, I evenly wetted the bed with small pours after the bloom and did not add any agitation. The temperature was set to bring out the beans’ delicate floral character.

  1. Water: +40ml (40ml)
    Temp.: 91℃
    Flow: 3.0ml/sPouring time: about 13 seconds
    Bloom
    Start time: 0:00
  2. Water: +75ml (115ml)
    Temp.: 91℃
    Flow: 3.5ml/sPouring time: about 21 seconds
    Pour 2
    Start time: 0:50
  3. Water: +75ml (190ml)
    Temp.: 91℃
    Flow: 3.5ml/sPouring time: about 21 seconds
    Pour 3
    Start time: 1:20
  4. Water: +80ml (270ml)
    Temp.: 91℃
    Flow: 3.5ml/sPouring time: about 23 seconds
    Pour 4
    Start time: 1:50

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, 02:19 UTCAlgorithm version: 6.10.1

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