name: TESO Rwanda Gicumbi
dose_g: 15
grind: 60
stage_temps:
- 110.0
- 90.0
pours:
- label: Bloom
  ml: 60
  temp_c: 93
  pattern: spiral
  pause_s: 60
  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: 'Washed Rwandan Bourbon (peaberry) — clean, tea-like, serious (redcurrant, kiwi,
  pomelo, black tea). **Re-dialed 2026-07-08 to the Lance Hedrick clarity playbook**
  after the first version ran **bitter and a bit flat** — the culprits were the 95
  °C open and four pours (over-extraction + roastiness burying the fruit). Three fixes:
  **temp down to 93 → 92 °C** (95 °C reads roasty even on lights, and temperature
  is a strong *bitterness* lever), **four pours → two** (bloom + one main pour — fewer
  fines, cleaner and more aromatic, ideal for a tea-like coffee), and **grind coarsened
  56 → 58** (coarser = cleaner/brighter; add extraction back with the bloom, not fines).
  A **~4× dose bloom (60 ml), 60 s** to off-gas and saturate. Should now read clean
  redcurrant/pomelo/black tea rather than rough. Still a touch rough black? it also
  makes a lovely **milk coffee** — the edge rounds into a latte/flat white. Retasting.


  **Off? one change at a time:** Dial to the cup. Sour/thin/closed → finer (58→55)
  or hotter; light roasts drink hot. Bitter/drying → coarser (58→60). As it ages,
  taste it — it can drift either way (sour → finer; bitter/dry → coarser); don''t
  dial on the calendar. One lever at a time.'