← EXPLORE
POURS
4
1:15 · 165ml + ❄60g
EL PARAISO
Designed for: BLUEBERRY · YOGURT
Roast Runner · COLOMBIA
Natural · Light
BLUEBERRYYOGURTMILK CHOCOLATE
Dose
15g
Output
225ml
Grind
RPM
70
Ratio
1:15
Filter
Conical
Brew Session
Ready
0:00
Time
60g
Ice in Cup
0%
Bloom
Main
3rd Pour
Finish
0:00
0:53
1:29
2:05
Current Step
—
Next Step
—
Log your taste after brewing — it improves your next recipe.
Pour Timeline
60ml
bloom
100ml
2nd
155ml
3rd
210ml
4th
225ml
0:00
1:00
2:00
3:00
4:00
Pour Sequence · 4 Pours
ml°Cml/sPatternWait
Bloom4092°3.2Center
40s
agitate
2nd Pour5588°3.2Spiral
19s
agitate
3rd Pour5588°3.2Spiral
19s
agitate
4th Pour1588°3.2Spiral
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Target Time3:00–4:00
🧊 Cool-first
IcePlace 60g of ice in your cup before brewing. xBloom brews 165ml of concentrated hot coffee directly over it — ice dilutes to your full 225ml cup.
Brew Science
The reasoning behind your brew
EL PARAISO · Roast Runner
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
GRIND505058TEMP92°88°92°RPM706575
Iced Adaptation
Brew Method · Drip on Ice
Concentrated brew — ice restores balance as it melts
Brewing 165ml of hot water directly onto 60g of ice. The pour targets 27% 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 · 165ml
Brews at 27% above final strength — ice corrects
Ice · 60g
Melts to dilute and chill — 225ml total output
The Intent
Body-forward extraction
Balanced density bean
Layered extraction
Active agitation
The Decisions
Grind · 50
Medium grind — balanced flow and contact
Looks like kosher salt or coarse table salt. Derived from Stage 1 range 50–58. natural offset: +6 (coarser). Limits over-extraction of process compounds.
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
Light roast targets F1 range 4–5. 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 50 — deterministic from grind range
Target Time · 2:23
Predicted extraction ±15s — runs long? grind coarser
Crafted by BrewMind