POURS
4
1:15 · 165ml + ❄60g
Rose Valley
Kafe-in-lab · Colombia
✦ tailored from bag label
Anaerobic Yeast Fermentation · Light
ChampagneLycheeStrawberryRose
Dose
15g
Output
225ml
Grind
44
RPM
62
Ratio
1:15
Filter
Wave
Pour Timeline
60ml
bloom
105ml
2nd
160ml
3rd
215ml
4th
225ml
0:00
1:00
2:00
3:00
4:00
Pour Sequence · 4 Pours
ml°Cml/sPatternWait
Bloom4589°3.1Center
50s
agitate
2nd Pour5588°3.1Spiral
22s
3rd Pour5588°3.1Spiral
22s
4th Pour1088°3.1Spiral
--
Target Time3:00–4:00
🧊 Cool-first
AI Generated Brew Recipe
POURS
4
1:15 · 165ml + ❄60g
Rose Valley
Designed for: Champagne · Lychee
Kafe-in-lab · Colombia
✦ tailored from bag label
Anaerobic Yeast Fermentation · Light
ChampagneLycheeStrawberryRose
Brew Session
Ready
0:00
Time
60g
Ice in Cup
0%
Bloom
Main
3rd Pour
Finish
0:00
1:05
1:44
2:24
Current Step
—
Next Step
—
Log your taste after brewing — it improves your next recipe.
Pour Timeline
60ml
bloom
105ml
2nd
160ml
3rd
215ml
4th
225ml
0:00
1:00
2:00
3:00
4:00
Pour Sequence · 4 Pours
ml°Cml/sPatternWait
Bloom4589°3.1Center
50s
agitate
2nd Pour5588°3.1Spiral
22s
3rd Pour5588°3.1Spiral
22s
4th Pour1088°3.1Spiral
--
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
Why this recipe
Rose Valley · kafe-in-lab
Extraction Strategy
Fermentation in check
Fermented flavours turn boozy and sharp when pushed, so heat and stirring are held back to keep the fruit clean. Its density is typical, so nothing is corrected for it.
The Decisions
Drip on Ice · 165ml + 60g ice
Poured over ice
165 ml of water drips onto 60 g of ice. It starts strong on purpose; the melting ice, 27% of the cup, brings it to drinking strength.
Grind · 44
Medium grind
Coarse salt. This process gives up flavour slowly, so it's set finer.
Dial in your grinder→Temp · 89→88°C
A small step down
89° for the bloom, 88° after. Heat opens the grounds early; stepping down keeps the finish sweet, not bitter.
Bloom · 50s
Long bloom
45 ml of water, then a 50-second wait. Escaping gas pushes water away; waiting it out lets the pours that follow soak in evenly.
Pour Structure · 4 pours
Bloom and three pours
More of the water goes in early, while flavour comes out fastest. Four pours keep body and clarity in step.
62 RPM · SPIRAL · 3.1 ML/S
A slower spin lands the water softly, keeping harsh notes out of the cup. Spiral pours reach the edges and stir the whole bed.
Earlier recipes considered
Earlier recipes were part of this calculation.
The Settings
Crafted by BrewMind