Substance Café — Panama – Iris Estate Afterglow¶

Panama · Boquete · Iris Estate (1,850–2,300 m) · Geisha · natural · 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. 1Bloom🌡️ 92 °C · 🌀 spiral · ⏸ 70 s · 🔀 agitate after56 ml
2. 2Main pour🌡️ 90 °C · 🌀 spiral · ⏸ 5 s175 ml

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

Notes: peach · orange · toffee · white florals

A natural Geisha from Iris Estate, Jamison Savage's farm in Panama's Chiriquí highlands (1,850–2,300 m), dried slowly on raised beds and rested before export. The lot is known for peach, orange, toffee and white florals. A 100 g bag, so the recipe is built to land early rather than to explore.

Why these numbers.

• 14 g, 1:16.5 (231 ml). Seven brews from the bag instead of six. The roaster brews this kind of coffee at 12 g / 200 g (1:16.7); 1:16.5 keeps that light, tea-like strength while giving the floral side room.
• Grind 61. The coarse side of where the other filter coffees here were dialed (57–64, middle 60). Delicate natural Geishas have read bitter at 60 and landed at 60–62, and a natural turns bitter long before it turns sour — so it opens one step coarse.
• 92 °C bloom, 90 °C main pour. The roaster brews at about 91 °C. Florals fade and bitterness rises first above that, so the main pour sits just under it.
• Two pours. A 56 ml bloom (4× dose) held 70 s, then one spiral main pour. Fewer pours keep the fines down and the peach and florals separate from the toffee. RPM 120 for lift.

Rest it. Roasted 5 October. The roaster asks for at least a week for filter; a natural Geisha opens fully nearer three weeks.

Off? one change at a time:

• Bitter / drying / a long slow drawdown → coarser, grind 62.
• Sour / thin / the peach does not arrive → stretch the bloom to 85 s first, then grind 60.
• Flat, florals muted → raise the main pour to 91 °C before touching the grind.
• Still foaming after the bloom → it is too young or the bloom too short; give it more days, or 85 s.

Roasted by Substance Café¶

A tiny, reservation-only specialty coffee bar in Paris that serves and roasts competition-level lots.

More about Substance Café →

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