TESO — Rwanda Gicumbi¶
Rwanda · Gicumbi · Bourbon · washed (peaberry) · 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 |
| Target time | 3:00–3:30 |
Pours
| # | Pour | ml | Pattern | Pause |
|---|---|---|---|---|
| 1 | Bloom | 45 | centered | 45 s |
| 2 | Pour 2 | 95 | spiral | — |
| 3 | Pour 3 | 100 | spiral | — |
Notes: redcurrant · kiwi · pomelo · black tea · stewed fruit
Washed Rwandan Bourbon (peaberry) — bright, tea-like, delicate. A researched starting recipe (none published for xBloom): hot water, high RPM and a touch finer for clarity; drop the last pour to 93 °C. Swirl the dripper after the bloom — the Studio's own agitation is gentle.
Quick fix: Sour/thin → grind finer (56→53). Bitter/drying → coarser (56→59) or the last pour at 91 °C.