← EXPLORE
POURS
4
1:15 · 150ml + ❄75g
ADHAM
Designed for: Honey · Caramel
Black Knight · Uganda, Bugisu
Natural · Medium
HoneyCaramelNuts
Dose
15g
Output
225ml
Grind
RPM
70
Ratio
1:15
Filter
Conical
Brew Session
Ready
0:00
Time
75g
Ice in Cup
0%
Bloom
Main
3rd Pour
Finish
0:00
0:53
1:18
1:44
Current Step
—
Next Step
—
Log your taste after brewing — it improves your next recipe.
Pour Timeline
75ml
bloom
115ml
2nd
155ml
3rd
195ml
4th
225ml
0:00
1:00
2:00
3:00
Pour Sequence · 4 Pours
ml°Cml/sPatternWait
Bloom4092°3.2Center
40s
agitate
2nd Pour4090°3.2Spiral
13s
agitate
3rd Pour4088°3.2Spiral
13s
agitate
4th Pour3088°3.2Spiral
--
Target Time2:30–3:30
🧊 Cool-first
IcePlace 75g of ice in your cup before brewing. xBloom brews 150ml of concentrated hot coffee directly over it — ice dilutes to your full 225ml cup.
Brew Science
The reasoning behind your brew
ADHAM · Black Knight
The Analysis
Extraction Strategy
Body-focused extraction
Natural process and chocolate or nutty notes drive a body-first strategy. Higher agitation and spiral pours build texture and mouthfeel as the primary extraction target — clarity is secondary.
Bean Character
Medium density — balanced extraction profile
Cell structure within standard extraction range. No density correction applied. Parameters follow roast and process constraints.
Engine Calibration
GRIND535361TEMP92°88°92°RPM707280
Iced Adaptation
Brew Method · Drip on Ice
Concentrated brew — ice restores balance as it melts
Brewing 150ml of hot water directly onto 75g of ice. The pour targets 33% above equivalent hot-serve concentration — ice melts into the cup and dilutes the brew to its correct strength. Grind is tuned finer than a hot extraction at this ratio: ice melt reduces extraction efficiency, so the recipe pre-compensates with increased surface area.
Hot Water · 150ml
Brews at 33% above final strength — ice corrects
Ice · 75g
Melts to dilute and chill — 225ml total output
The Intent
Body-forward extraction
Balanced density bean
Direct extraction
Active agitation
The Decisions
Grind · 53
Medium grind — balanced flow and contact
Looks like coarse sea salt. Derived from Stage 1 range 53–61. Natural offset: +6 (coarser). Limits over-extraction of process compounds. History pattern: -2. Minor — does not override bean constraints.
Bloom · 40s
Short bloom — low CO₂, fast saturation
40s base — derived from bean density and process. Insufficient bloom causes channelling across all subsequent pours.
Temp · 92→88°C
Descending curve — 4°C drop across pours
Starts at 92°C — upper bound of Stage 1 range. Descends 1°C per pour as solubles concentration drops. Natural ceiling: 92°C. Hard constraint — range clipped at upper bound.
Pour Structure · 4 Pours
Four-pour structure — balanced precision
Medium roast targets F1 range 4. Bean density (medium) neutral. Natural process: anchors structure at 4 pours.
Speed · 70 RPM
Higher RPM — body development
Pattern · Spiral
Spiral — maximum cone coverage
Flow Rate · 3.2 ml/s
Coupled to grind 53 — deterministic from grind range
Target Time · 2:17
Predicted extraction ±15s — runs long? grind coarser
Your History
Learning · From Your History
Calibrated from your brewing history
Grind shifted finer by 2. Pattern was weak but consistent across recent brews. Minor adjustment applied. Effect is limited and does not override bean constraints.
Crafted by BrewMind