name: KLARO Colombia Geisha
dose_g: 15
grind: 62
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: 92
  pattern: spiral
  pause_s: 5
  rpm: 120
  flow_ml_s: 3.0
  agitation: false
- label: Pour 2
  ml: 65
  temp_c: 91
  pattern: spiral
  pause_s: 5
  rpm: 120
  flow_ml_s: 3.0
  agitation: false
- label: Pour 3
  ml: 60
  temp_c: 90
  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: 2:50–3:15
note: 'Delicate floral natural Geisha (peach, jasmine, juicy citrus), brewed cool
  (~93 °C tapering to 90) as the roaster asks. First brew 07-11 at grind 60 ran 3:13
  with a ~30 s slow drawdown tail after the pours = a touch bitter (mild over-extraction);
  coarsened 60 → 62 to speed the drawdown and lighten the finish, temps kept low.
  Still bitter/long → 62 → 64; thin/sour → back to 61 or lengthen the bloom before
  touching temperature.


  **Off? one change at a time:** Bitter/drying or a long slow drawdown tail → grind
  coarser (62→64), keep temps low (the roaster wants it cool). Sour/thin → finer (62→61)
  or a longer bloom first. Muted florals → lift RPM / more agitation. Delicate Geisha
  — one lever at a time.'