Recent cups¶

A running log of what actually got brewed on the xBloom — the dial-in, cup by cup, newest first. Every cup: a rinsed paper filter and filtered water.

2026-06-27 — TESO — La Leona · 16 g · grind 56 · 95 °C · 110 RPM · 1:15.5¶

🍵 Clean, balanced and tea-like — no bitterness or sourness; grind 56 is on the money. A delicate, elegant cup. Could use a touch more aroma/expression.

First cup off this bag (~22 d off roast). Extraction is dialed — no sour/bitter means grind 56 is right, so don't touch grind. The "muted / no smell / wants more" is partly the bean (a washed Geisha is inherently delicate, clean, tea-like — not a loud natural) and partly expression to push via RPM/ratio. Flipped the site recipe to dialed after this cup.

➡️ Next: RPM 110 → 120 for more floral lift (then ratio 1:15 for more body).

2026-06-27 — BeMyBean — Kostaryka Geisha · 16 g · grind 58 · 95 °C · 120 RPM · 1:15¶

👍 Less bitter, tastes ok — the bracket closed (70 sour → 55 bitter → 58 clean). Dial landed.

Change made (untested): turned "Agitation after" ON for the bloom — the next cup is the test (does it add sweetness/body, or push back toward bitter?). Grind 58 alone was already good, so this is a bonus experiment, not a fix — easy to revert.

2026-06-26 — Savora Café — Filtrado Aromático · medium-auto preset · 16 g¶

⭐ Juicy and sweet — strawberry, winey fruit, caramel. The built-in medium-auto preset nails this medium natural/anaerobic with zero changes. A standout.

Favourite cup so far. Paired with a Kinder Bueno 🍫 (hazelnut-choc against the caramel + winey fruit — great match). ~24 d off roast and still singing — drink it up before the winey fruit fades.

2026-06-26 — BeMyBean — Kostaryka Geisha · 16 g · grind 55 · 95 °C · 120 RPM · 1:15¶

🙂 Better — sweeter, the sour/muted gone, but a slight bitterness crept in. So 55 went a touch past; aim ~58.

Brew time 2:24. Bracketed it: 70 = sour (under) · 55 = slightly bitter (over) → sweet spot ≈ 58–60. The 2:24 time is set by the 3.0 ml/s flow schedule, not grind — chase taste, not time.

➡️ Next: Grind 55 → 58 (then temp 92–93 °C or ratio 1:16.5 if still bitter).

2026-06-26 — BeMyBean — Kostaryka Geisha · medium-auto preset · 16 g¶

😐 Sour and muted — the medium-auto preset under-extracts a light Geisha. Needs its own recipe: finer + hotter.

Clean A/B vs the Savora (same preset, different bean). Diagnosis: under-extraction of a light filter roast — sour + muted + a bitter/drying finish once cooled (that's astringency, not over-extraction). ⚠️ The generic "bitter → grind coarser" rule does not apply to an under-extracted light roast — grind finer. Lesson banked: light/filter roasts want a finer grind (and ideally their own preset); a "bitter finish on a light roast" = under-extraction/astringency → finer, not coarser. Research note: no published xBloom recipe for this bag; light Geisha + raisin-honey → hot water ~93–96 °C + finer grind + ~1:16–17. The medium-auto preset under-extracts on two fronts (grind too coarse and temp too low, ~88–91 °C) → use a light preset, not just a grind nudge.

➡️ Next: Custom recipe — grind finer ~3–5 steps, optionally RPM 120; drink it hot.

2026-06-26 — Savora Café — Filtrado Aromático · medium-auto preset · 16 g¶

👍 Pretty good — a solid first brew straight off the auto preset (first cup on the new Studio).

Fruit-forward natural; to brighten it, grind a touch finer (~2–5 steps) and/or RPM toward 120 — but "pretty good" on the auto recipe is a perfectly fine place to live.