name: ROST Etiopia Abeba
dose_g: 15
grind: 57
stage_temps:
- 110.0
- 90.0
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: 195
  temp_c: 92
  pattern: spiral
  pause_s: 5
  rpm: 120
  flow_ml_s: 3.0
  agitation: false
ratio: 17.0
kind: custom
dripper: Omni
water_ml: 255
time: 3:00–3:30
note: 'Washed Ethiopian Yirgacheffe (Heirloom) — floral, tea-like, delicate. Researched
  recipe (none published for xBloom), **rebuilt 2026-07-06 on the Lance Hedrick clarity
  method**, adapted for the xBloom. Ethiopians throw a LOT of **fines**, so: **fewer,
  gentler pours** — bloom + one laminar main pour instead of four — to keep fines
  out of the cup and the palate clean; a **long 80 s bloom** to fully off-gas this
  light roast, at a **bigger 60 ml (4× dose)** so it actually saturates the bed (the
  xBloom can''t hand-swirl a stingy bloom); temp pulled back to **93 → 92 °C** (95
  creeps roasty even on lights); a touch **coarser (56 → 57)** to shed fines; and
  a **wider 1:17 ratio** to lean into the light, complex, floral-tea character. Max
  RPM for the florals. Confirmed 2026-07-06 (14 days off roast) — tastes good, brew
  landed at ~3:00, right in the target window.


  **Off? one change at a time:** Sour/quiet → grind finer (57→54) or lengthen the
  bloom. Bitter/astringent → coarser (57→60) or the main pour at 91 °C. Keep pours
  gentle — it''s fines-heavy.'