name: TESO San Pedro
dose_g: 16
grind: 60
stage_temps:
- 110.0
- 90.0
pours:
- label: Bloom
  ml: 45
  temp_c: 95
  pattern: spiral
  pause_s: 45
  rpm: 120
  flow_ml_s: 3.0
  agitation: false
- label: Pour 1
  ml: 70
  temp_c: 95
  pattern: spiral
  pause_s: 5
  rpm: 120
  flow_ml_s: 3.0
  agitation: false
- label: Pour 2
  ml: 70
  temp_c: 94
  pattern: spiral
  pause_s: 5
  rpm: 120
  flow_ml_s: 3.0
  agitation: false
- label: Pour 3
  ml: 71
  temp_c: 93
  pattern: spiral
  pause_s: 5
  rpm: 120
  flow_ml_s: 3.0
  agitation: false
ratio: 16.0
kind: custom
dripper: Omni
water_ml: 256
time: ~3:00
note: 'Washed Colombian Pink Bourbon — sweet, floral, clean. Researched (no published
  xBloom recipe): finer, hotter and high RPM to pull the molasses and tangerine; temperature
  steps 95 → 93 °C across the four pours for a smooth finish. Confirmed 2026-07-05
  — balanced, nailed it first try. Keeper as-is.


  **Off? one change at a time:** Sour/muted → finer (60→57) or 96 °C; drink it hot.
  Bitter/drying → coarser (60→62) or 92–93 °C.'