name: Area 51 Ethiopia Yirgacheffe · Worka Nenke
dose_g: 15
grind: 60
stage_temps:
- 110.0
- 93.0
pours:
- label: Bloom
  ml: 45
  temp_c: 93
  pattern: spiral
  pause_s: 45
  rpm: 120
  flow_ml_s: 3.0
  agitation: true
- label: Pour 1
  ml: 70
  temp_c: 93
  pattern: spiral
  pause_s: 5
  rpm: 120
  flow_ml_s: 3.0
  agitation: false
- label: Pour 2
  ml: 65
  temp_c: 92
  pattern: spiral
  pause_s: 5
  rpm: 120
  flow_ml_s: 3.0
  agitation: false
- label: Pour 3
  ml: 60
  temp_c: 92
  pattern: spiral
  pause_s: 5
  rpm: 120
  flow_ml_s: 3.0
  agitation: false
ratio: 16.0
kind: custom
dripper: Omni
water_ml: 240
time: 2:45–3:15
note: 'High-grown (1900–2200 m) natural Yirgacheffe — expressive and fruity (strawberry,
  peach, syrupy). Researched starting point (no published roaster recipe found): 15
  g, 1:16, grind 60 — a hair finer than a washed coffee to pull clarity out of a natural
  without turning it muddy — brewed at 93 °C to lift the fruit while staying clear
  of boozy. Bloom well (naturals degas a lot), then three even spiral pours tapering
  to 92 °C. A natural drinks best once well-rested off roast, not too young.


  **Off? one change at a time:** Muddy / heavy / boozy → grind coarser (60→58), keep
  temp at 93 (not higher). Sour or thin / fruit muted → finer (60→62) or a longer
  bloom before touching temperature. Naturals hide sweetness when under-extracted
  — if flat, pull a touch longer/finer before blaming the bag. One lever at a time.'