name: THE BARN Guava Banana
dose_g: 15
grind: 60
stage_temps:
- 110.0
- 93.0
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: 180
  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: '**Dialed.** `60` · 15 g → 240 ml (1:16) · **93 °C** · 80 s bloom then one pour.


  Guava and mango, and it wants to be loud — an anaerobic natural billed as vibrant,
  not a delicate washed cup. When it tastes quiet, something is wrong; that is not
  its character.


  **How it got here.** The starting grind of `62` was inherited from El Recreo, the
  closest dialed anaerobic natural in this log, and never measured for this lot —
  it sat at the coarse end of a range whose median is `60`. The first cup came out
  sour and thin with a hollow middle: stopped short, not muddy, which is the *opposite*
  of the over-extraction anaerobics usually fall into. One step finer to `60` fixed
  it and the fruit turned up. Age pointed the same way — the bag was 33 days off roast,
  and aged coffee extracts faster, so a setting still stopping short that late was
  too coarse to begin with.


  **93 °C is the roaster’s own figure for this lot**, and it stays even though the
  cup reads hot in the hand: cooler water *lowers* extraction, which is the wrong
  direction for a sour cup. The **80 s bloom with 60 ml** (4× dose) is a measured
  lesson, not a preference — a shorter one left heavy CO2 foaming afterwards, and
  the xBloom cannot hand-swirl, so a small bloom leaves dry pockets. Then a **single
  gentle main pour**: fewer pours means fewer fines and cleaner fruit, and naturals
  muddy when over-agitated.


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


  - **Sour / thin / hollow** → finer (58). This bean has already proved it prefers
  that direction.

  - **Bitter / boozy / drying** → back out to 62, then 92 °C.

  - **Correct but faint** → that is strength, not extraction: tighten to 1:15 (15
  g → 225 ml), leave the grind.

  - **Heavy foaming after the bloom** → still off-gassing; lengthen the bloom rather
  than touching the grind.

  - **Muddy or flat** → do not add pours. Keep it at two and let the bed settle.'