BeMyBean — Kolumbia El Recreo¶

Colombia · El Recreo (1,550 m) · Castillo · anaerobic natural · light-medium

✅ dialed recipe

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. 1Bloom🌡️ 92 °C · 🌀 spiral · ⏸ 80 s · 🔀 agitate after60 ml
2. 2Main pour🌡️ 91 °C · 🌀 spiral · ⏸ 5 s180 ml

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

Notes: forest fruits · blackcurrant · boozy cherry · wild rose · elderflower syrup

Anaerobic natural, light-medium — restructured 2026-07-06 to the Lance Hedrick clarity method, adapted for the xBloom. The first attempt (4 pours, 45 s bloom) showed heavy CO₂ foaming after the bloom = under-bloomed. Two fixes: a long 80 s bloom to fully off-gas, AND a bigger 60 ml bloom (4× dose) — the xBloom can't hand-swirl, so a 3×/45 ml bloom leaves dry pockets; 60 ml actually saturates the whole bed. Then a single gentle main pour (2 pours total instead of 4) — fewer pours = fewer fines = cleaner, more expressive fruit, and naturals turn bitter when over-agitated. Temp modest (92 → 91 °C; naturals go bitter hot). Grind held at 59. Expect fruit/wine-forward (blackcurrant, boozy cherry). First brew of the new recipe pending.

Off? one change at a time: Sour/flat → grind finer (lower number). Bitter/boozy/over-fermented → coarser, or drop the main pour to 90 °C. Still foaming after the bloom → lengthen it (80 → 100 s). Drink it hot.

How it was dialed in:

• grind 58 → OLD 4-pour recipe: even extraction, heavy CO2 foaming (fresh), tiny bit bitter
• grind 59 → OLD 4-pour: nudged coarser for the bitterness
• grind 59 → 2026-07-06: restructured to long-bloom (80 s) 2-pour, Lance method — retasting
• grind 59 → 2026-07-09: first cup on the 2-pour rebuild — a bit bitter
• grind 60 → coarsened for the bitterness — pending taste

Iced — drip on ice (flash brew)¶

🧪 starting recipe — being dialed

Pours

1. 1Bloom🌡️ 92 °C · 🌀 spiral · ⏸ 50 s · 🔀 agitate after50 ml
2. 2Main pour🌡️ 91 °C · 🌀 spiral · ⏸ 5 s100 ml

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

Japanese method: put 90 g of ice in the carafe and brew straight onto it. The hot water is held low (150 ml = 1:10, a concentrate) and the melting ice dilutes it back out — 150 + 90 lands at 240 ml, the same cup as the hot recipe, at the same 1:16. Flash-chilling traps the volatile fruit and floral aromatics that slow cooling drives off, which is the whole point on a bean whose headline notes are blackcurrant, boozy cherry and elderflower.

Two deliberate departures from the generic flash-brew template, both because this particular coffee has a documented bitterness problem — it was coarsened three times chasing it (58 → 59 → 60 → 62) and still read bitter twice:

• Temperature stays at 92 / 91 °C, not the 92–94 °C flash brew usually asks for. An anaerobic natural turns bitter hot, and that is exactly the fault this one keeps showing. Chilling hides some bitterness but not harshness, so there is no reason to invite it back.
• Grind 60 — only one notch finer than the hot 62, not the bigger step finer that flash brew normally wants. Finer is genuinely justified (a 1:10 brew puts far less water through the bed), but on this bean "finer" is the direction that has produced bitterness every time.

The bloom is 50 ml (3.3× dose) rather than the usual 4×: with only 150 ml of hot water a 60 ml bloom would be 40% of the brew and leave no real main pour. 50 s bloom, not the hot recipe's 80 s — that long bloom existed to off-gas a fresh bag, and this one is well past six weeks off roast.

Off? one change at a time: Watery/thin → less ice (75 g), not more coffee. Bitter or over-fermented → drop the main pour to 90 °C first, then grind coarser (62). Sour/hollow → grind 58. Too intense → more ice (100 g), which is also the lever if you want it longer and more refreshing.

Roasted by BeMyBean¶

A small Kraków specialty roastery built on the idea that good coffee brings good people together — small-batch roasts dialed in to each origin, split into espresso and filter lines.

More about BeMyBean →

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