name: BeMyBean Sumatra Jingki Roda
dose_g: 15
grind: 61
stage_temps:
- 110.0
- 92.0
pours:
- label: Bloom
  ml: 60
  temp_c: 92
  pattern: spiral
  pause_s: 80
  rpm: 120
  flow_ml_s: 3.0
  agitation: true
- label: Main pour
  ml: 180
  temp_c: 91
  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: 'Anaerobic natural from Aceh (Gayo), fruit-forward — the **Lance Hedrick clarity
  playbook**, tuned gentle for an **anaerobic natural** (the most bitter-prone process
  — push it and it turns boozy/bitter). A **long 80 s bloom (60 ml = 4× dose)** to
  fully off-gas the heavy anaerobic CO₂ and saturate the whole bed (the xBloom can''t
  hand-swirl), then a **single gentle main pour** (2 pours total) — fewer pours =
  fewer fines = cleaner, more expressive fruit. **Grind set to 61 (bumped from an
  original 59, 2026-07-09):** El Recreo and Rwanda Cyato both started at 58–59 and
  both read bitter on the first cup — three naturals in a row confirmed 58–59 isn''t
  actually the coarse end for this process, it''s mid-range. Starting a step higher
  here to skip that first bitter cup. Temp stays modest (92 → 91 °C); naturals go
  bitter brewed hot. Expect a wine-y, fruit-forward cup: elderflower, forest fruits,
  blackberry, citrus. First brew pending — rest it ~2 weeks off the 07.07 roast first.


  **Off? one change at a time:** Sour/thin → more agitation or a longer bloom FIRST,
  then grind finer. Bitter/boozy/over-fermented → coarser, or drop the main pour to
  90 °C. Still foaming after the bloom → lengthen it (80 → 100 s). Keep it gentle
  — anaerobics turn bitter when pushed.'