name: Savora Café Filtrado Aromático
dose_g: 15
grind: 60
stage_temps:
- 110.0
- 90.0
pours:
- label: Bloom
  ml: 50
  temp_c: 92
  pattern: spiral
  pause_s: 45
  rpm: 120
  flow_ml_s: 3.0
  agitation: false
- label: Pour 1
  ml: 70
  temp_c: 91
  pattern: spiral
  pause_s: 5
  rpm: 120
  flow_ml_s: 3.0
  agitation: false
- label: Pour 2
  ml: 65
  temp_c: 90
  pattern: spiral
  pause_s: 5
  rpm: 120
  flow_ml_s: 3.0
  agitation: false
- label: Pour 3
  ml: 55
  temp_c: 90
  pattern: ring
  pause_s: 5
  rpm: 120
  flow_ml_s: 3.0
  agitation: false
ratio: 16.0
kind: medium-auto
dripper: Omni
water_ml: 240
note: 'Dialed. Uses the xBloom **default Auto › Medium preset** as the base (15 g,
  1:16 / 240 ml, 120 RPM, temps stepping 92 → 90 °C), which nailed this medium natural/anaerobic
  when fresh. As the bag aged (~4 weeks off roast) it read a bit sour → ground finer
  65 → 60 with bloom agitation OFF (turning agitation on briefly overshot to bitter
  2026-07-02, so leave it off). At **grind 60** it came back sweet/balanced and the
  bag drank down happily over the following days (finished 2026-07-04). Next Savora
  bag: start ~63–65 fresh, drift toward 60 as it ages past ~3–4 weeks.'