ROST — Etiopia Abeba¶
Ethiopia · Yirgacheffe · Heirloom · washed · light roast
🧪 starting recipe — being dialed
xBloom recipe¶
| Parameter | |
|---|---|
| Dripper | Omni |
| Dose | 15 g |
| Ratio | 1:16 (240 ml) |
| Grind | 56 |
| Grinder RPM | 120 |
| Temperature | 95 °C |
| Flow | 3.0 ml/s |
| Target time | 2:45–3:15 |
Pours
| # | Pour | ml | Pattern | Pause |
|---|---|---|---|---|
| 1 | Bloom | 45 | centered | 45 s |
| 2 | Pour 2 | 95 | spiral | — |
| 3 | Pour 3 | 100 | spiral | — |
Notes: flowers · peach · black tea · red fruit
Washed Ethiopian Yirgacheffe (Heirloom) — floral, tea-like, delicate. A researched starting recipe (none published for xBloom): finer, 95 °C and max RPM for the florals; swirl the dripper after the bloom. Very fresh off roast — give it ~7–10 days before judging it.
Quick fix: Sour/quiet → finer (56→53), add 5 s to the pours. Bitter/astringent → coarser (56→59) or 93 °C.