name: THE BARN Bishan Wate
dose_g: 15
grind: 58
stage_temps:
- 110.0
- 93.0
pours:
- label: Bloom
  ml: 60
  temp_c: 93
  pattern: spiral
  pause_s: 45
  rpm: 120
  flow_ml_s: 3.0
  agitation: true
- label: Pour 1
  ml: 100
  temp_c: 93
  pattern: spiral
  pause_s: 10
  rpm: 120
  flow_ml_s: 3.0
  agitation: false
- label: Pour 2
  ml: 80
  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: 240
time: 2:45–3:15
note: '**Dialing — one pour-over in.** `58` · 15 g → 240 ml (1:16) · **93 °C** · 45
  s bloom then two pours.


  A washed Guji heirloom from a Nordic-style roaster: white peach, elderflower, jasmine,
  apple blossom. The goal is clarity and florals, so it is dialled relatively fine
  with gentle agitation.


  **Where the numbers came from** (calibrated against the dialed light roasts already
  in this log, not web advice): the Ethiopian *Abeba* sits at `57` / 1:17 and the
  *Yirgacheffe* at `60` / 1:16, so **58** splits them. A **45 s bloom** — not the
  80 s used for naturals — because a washed coffee off-gasses far less, and **three
  modest pours** to keep the bed calm, since over-agitation muddies exactly the florals
  this bean is bought for.


  🌡️ **94 → 93 °C after the first cup (2026-08-26).** It started at 94 on the theory
  that a dense light roast needs the heat, and *La Leona* proving 95 works on a light
  washed cup. The first pour-over came back *"generally good, with a slightly bitter
  end note"* — body and sweetness there, bitterness confined to the finish, which
  is the drawdown pulling too far rather than under-extraction (that would have made
  the whole cup thin and sour). Temperature is the weaker extraction lever but the
  stronger **bitterness** lever, and 94 sat above the house 92–93 band, so it moved
  first and the grind stayed put: the cup did not need less extraction overall, only
  less of the bitter tail. ⚠️ 94 was a house calibration, **not the roaster''s stated
  figure** — there was nothing to override.


  **Off? one change at a time:**


  - **Still bitter / drying / papery at the finish** → now coarsen to `60`, the bean''s
  own second lever.

  - **Sour / thin / hollow** → grind finer (56–57) first; if still thin, push the
  ratio to 1:17.

  - **Tastes clean but "quiet"** → that is the bean, not the dial. A washed Guji is
  elegant rather than explosive; chasing fireworks with the grinder here just breaks
  the clarity. Drink it hot — the jasmine and apple-blossom aromatics fade fast as
  it cools.


  ☕ **The same bag also pulls as espresso** — see the `turbo` variant (50 clk · 18
  → 50 g · 18 s), which is dialed and is the sweeter, more forgiving of the two espresso
  routes.'