name: BeMyBean Kostaryka Geisha
dose_g: 16
grind: 60
stage_temps:
- 110.0
- 94.0
pours:
- label: Bloom
  ml: 40
  temp_c: 94
  pattern: spiral
  pause_s: 45
  rpm: 120
  flow_ml_s: 3.0
  agitation: true
- label: Pour 1
  ml: 70
  temp_c: 92
  pattern: spiral
  pause_s: 5
  rpm: 120
  flow_ml_s: 3.0
  agitation: false
- label: Pour 2
  ml: 65
  temp_c: 88
  pattern: spiral
  pause_s: 5
  rpm: 120
  flow_ml_s: 3.0
  agitation: false
- label: Pour 3
  ml: 65
  temp_c: 85
  pattern: spiral
  pause_s: 5
  rpm: 120
  flow_ml_s: 3.0
  agitation: false
ratio: 15.0
kind: custom
dripper: Omni
water_ml: 240
time: 3:00–3:30
note: 'A light-roast Geisha — the medium-auto preset under-extracts it (sour + flat),
  so it needed a custom recipe: finer + hotter. **Temp taper (added 2026-07-02, confirmed
  2026-07-03):** the original flat 95 °C was coming out "burned/scalding" straight
  off the machine — a heat problem, not a grind one. A first shallow taper (95→93→91,
  4 °C) wasn''t steep enough; steepened to 94→92→88→85 °C (9 °C) — hot enough on bloom
  + Pour 1 to protect the sourness fix, then dropping hard on Pours 2–3 to kill the
  scorched finish. **Grind (confirmed 2026-07-05):** on the taper, 58 started reading
  a bit bitter again — coarsened to 60, confirmed clean and less bitter. Grind 60
  is the dial now.


  **Off? one change at a time:** Sour/flat → grind finer (lower number). Bitter/astringent
  → grind coarser. Drink it hot — light roasts turn bitter as they cool.'