ander — cobea — Kekeli, Togo¶

Togo · Plateaux · tropical forest, Mount Agou · Amelonado / Forastero hybrids · fermented, then roasted · light roast

🧪 starting recipe — being dialed

xBloom recipe¶

💧 Rinse the paper filter first — seat it in the Omni dripper, pop the dripper off the machine, rinse under the tap in cold water, tip the water out, then re-attach and brew. Washes out any papery taste.

Pours

1. 1Wetting pour🌡️ 85 °C · 🌀 spiral · ⏸ 90 s50 ml
2. 2Pour 2🌡️ 85 °C · 🌀 spiral · ⏸ 90 s75 ml
3. 3Pour 3🌡️ 85 °C · 🌀 spiral75 ml

⬇ Download this recipe (.yaml) for the xBloom CLI

Notes: chocolate mousse · coconut

🍫 This is cocoa, not coffee — and it is sold ready to brew. cobea is ground cocoa beans, light-roasted and supplied at a medium / medium-coarse grind. ander's own instruction is 15 g to 200 g of water at 85 °C through a cone paper filter, which is exactly what the xBloom's dripper is. Their dose, their water, their temperature — all kept. The one change is the pour: 50 ml to wet the bed, 90 s, then 75 ml, 90 s, then 75 ml. The dial-in note at the bottom says why.

⚙️ Turn the grinder OFF. Use the machine's pre-ground / water-only mode and put the 15 g in the dripper yourself. Cocoa beans are roughly half cocoa butter: running them through the burrs would coat them in fat and carry into whatever you grind next. There is no grind setting to record here, and that is deliberate.

🌡️ 85 °C is low on purpose, and it is printed on the box. Cacao holds far more bitterness than coffee and boiling water drags it straight out. If a cup tastes drying or harsh, the temperature is the first thing to drop, not the last.

☕ It drinks like a light filter coffee, and looks like weak tea — do not judge it by the colour. Expect the chocolate to arrive as aroma and a soft, mousse-like body rather than as sweetness; coconut sits behind it. Roughly a tenth of coffee's caffeine — the lift is theobromine, which is gentler and lasts longer, so it works late in the day.

🧪 Dialled 2026-09-20, after two cups. ander's single 200 ml pour made a good drink — clean, tea-like, the chocolate arriving as aroma. It simply ran faster than the bed could take. Roughly 20 ml of the opening water went straight through the dry cocoa, and by the end the dripper stood full and dripped out slowly. The xBloom cannot pour more gently: 3.0 ml/s is its floor, and this recipe was already on it. So the pour is broken up instead. The first 50 ml wets the bed and gets 90 s to soak in; the two later pours land on a bed that has already drained, so nothing floods. Total brew time lands near 5½ minutes.

Off? one change at a time: Still thin → take the water down toward 180 ml. Still flooding at the end → lengthen the pauses before you shrink the pours. There is no grind to adjust, and the temperature is already where ander wants it.

Roasted by ander¶

Belgian cacao roasters — "roaster. brewer. cacao explorers." They treat cocoa the way a specialty roaster treats coffee, and their cobea is ground cocoa you brew in a filter cone.

More about ander →

Using these recipes with the xBloom CLI¶

Each recipe above downloads in the format used by the open-source xbloom-ble CLI (pip install xbloom-ble) — unofficial Bluetooth control for the xBloom Studio, with a terminal UI and a live brew graph. By default xbloom brew loads a recipe onto the machine and you approve it on the device; pass --start to brew remotely instead.

xbloom brew ander-cobea-kekeli-togo.yaml           # load onto the machine (approve on-device)
xbloom brew https://xbloom.lodywgumce.tv/r/ander-cobea-kekeli-togo.yaml   # …or straight from its URL
xbloom tui                       # …or drive it all from the terminal UI