name: BeMyBean Rwanda Cyato
dose_g: 15
grind: 59
stage_temps:
- 110.0
- 93.0
pours:
- label: Bloom
  ml: 60
  temp_c: 93
  pattern: spiral
  pause_s: 80
  rpm: 120
  flow_ml_s: 3.0
  agitation: true
- label: Main pour
  ml: 180
  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 (2,000 m) natural Bourbon — delicate, floral, tea-like (linden blossom,
  peach crumble, black tea, gooseberry). Built on the **Lance Hedrick clarity playbook**,
  tuned for a delicate natural — **clarity first**. Grind sits at the **coarse end
  (58)**: Hedrick adds extraction with the bloom and pour intensity, *not* fines,
  and naturals turn bitter/muddy when over-extracted — so we start coarse and only
  go finer if it reads thin/sour. Temp stays **modest (93 → 92 °C)** — temperature
  is a weak extraction lever but a strong *bitterness* one; 94–95 °C creeps roasty
  even on lights. A big **~4× dose bloom (60 ml), long 80 s** to fully off-gas the
  CO₂ and saturate the bed (the xBloom can''t hand-swirl), then a **single gentle
  main pour (2 pours total)** for maximum clarity — fewer pours = fewer fines = a
  cleaner, more aromatic cup, exactly what a tea-like coffee wants. If it''s flat,
  add pour intensity/agitation or lengthen the bloom **before** grinding finer; want
  it lighter and more complex, widen to 1:17 or dilute to taste. First brew pending.


  **Off? one change at a time:** Flat/thin → more agitation or a longer bloom FIRST,
  then grind finer (lower number). Bitter/drying → coarser, cooler (92→90 °C), or
  wider ratio/dilute. Hollow → a more turbulent main pour or longer bloom. Naturals
  go bitter when pushed — keep it gentle.'