name: ander cobea — Kekeli, Togo
dose_g: 15
grind: 0
stage_temps:
- 110.0
- 85.0
pours:
- label: Wetting pour
  ml: 50
  temp_c: 85
  pattern: spiral
  pause_s: 90
  rpm: 120
  flow_ml_s: 3.0
  agitation: false
- label: Pour 2
  ml: 75
  temp_c: 85
  pattern: spiral
  pause_s: 90
  rpm: 120
  flow_ml_s: 3.0
  agitation: false
- label: Pour 3
  ml: 75
  temp_c: 85
  pattern: spiral
  pause_s: 5
  rpm: 120
  flow_ml_s: 3.0
  agitation: false
ratio: 13.33
kind: cacao
dripper: xBloom (cone + paper)
water_ml: 200
time: three pours, about 5½ min, drink it hot
note: '🍫 **This is cocoa, not coffee — and it is sold ready to brew.** cobea is ground
  cocoa beans,

  light-roasted and supplied at a medium / medium-coarse grind. ander''s own instruction
  is 15 g to

  200 g of water at 85 °C through a cone paper filter, which is exactly what the xBloom''s
  dripper is.

  Their dose, their water, their temperature — all kept. **The one change is the pour:
  50 ml to wet

  the bed, 90 s, then 75 ml, 90 s, then 75 ml.** The dial-in note at the bottom says
  why.


  ⚙️ **Turn the grinder OFF.** Use the machine''s pre-ground / water-only mode and
  put the 15 g in the

  dripper yourself. Cocoa beans are roughly half cocoa butter: running them through
  the burrs would

  coat them in fat and carry into whatever you grind next. There is no grind setting
  to record here,

  and that is deliberate.


  🌡️ **85 °C is low on purpose**, and it is printed on the box. Cacao holds far more
  bitterness than

  coffee and boiling water drags it straight out. If a cup tastes drying or harsh,
  the temperature is

  the first thing to drop, not the last.


  ☕ **It drinks like a light filter coffee, and looks like weak tea** — do not judge
  it by the colour.

  Expect the chocolate to arrive as aroma and a soft, mousse-like body rather than
  as sweetness;

  coconut sits behind it. Roughly **a tenth of coffee''s caffeine** — the lift is
  theobromine, which is

  gentler and lasts longer, so it works late in the day.


  🧪 **Dialled 2026-09-20, after two cups.** ander''s single 200 ml pour made a good
  drink — clean,

  tea-like, the chocolate arriving as aroma. It simply ran faster than the bed could
  take. Roughly

  20 ml of the opening water went straight through the dry cocoa, and by the end the
  dripper stood

  full and dripped out slowly. The xBloom cannot pour more gently: **3.0 ml/s is its
  floor**, and this

  recipe was already on it. So the pour is broken up instead. The first 50 ml wets
  the bed and gets

  90 s to soak in; the two later pours land on a bed that has already drained, so
  nothing floods.

  Total brew time lands near **5½ minutes**.


  **Off? one change at a time:** Still thin → take the water down toward 180 ml. Still
  flooding at the

  end → lengthen the pauses before you shrink the pours. There is no grind to adjust,
  and the

  temperature is already where ander wants it.'