THE BARN — Bishan Wate¶

Ethiopia · Guji, stacja myjni Bishan Wate (do 2,350 m) · Mixed Heirloom · washed · 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🌡️ 93 °C · 🌀 spiral · ⏸ 45 s · 🔀 agitate after60 ml
2. 2Pour 1🌡️ 93 °C · 🌀 spiral · ⏸ 10 s100 ml
3. 3Pour 2🌡️ 93 °C · 🌀 spiral · ⏸ 5 s80 ml

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

Notes: white peach · elderflower · candy · jasmine · apple blossom · lemon

Dialing — one pour-over in. 58 · 15 g → 240 ml (1:16) · 93 °C · 45 s bloom then two pours.

A washed Guji heirloom from a Nordic-style roaster: white peach, elderflower, jasmine, apple blossom. The goal is clarity and florals, so it is dialled relatively fine with gentle agitation.

Where the numbers came from (calibrated against the dialed light roasts already in this log, not web advice): the Ethiopian Abeba sits at 57 / 1:17 and the Yirgacheffe at 60 / 1:16, so 58 splits them. A 45 s bloom — not the 80 s used for naturals — because a washed coffee off-gasses far less, and three modest pours to keep the bed calm, since over-agitation muddies exactly the florals this bean is bought for.

🌡️ 94 → 93 °C after the first cup (2026-08-26). It started at 94 on the theory that a dense light roast needs the heat, and La Leona proving 95 works on a light washed cup. The first pour-over came back "generally good, with a slightly bitter end note" — body and sweetness there, bitterness confined to the finish, which is the drawdown pulling too far rather than under-extraction (that would have made the whole cup thin and sour). Temperature is the weaker extraction lever but the stronger bitterness lever, and 94 sat above the house 92–93 band, so it moved first and the grind stayed put: the cup did not need less extraction overall, only less of the bitter tail. ⚠️ 94 was a house calibration, not the roaster's stated figure — there was nothing to override.

Off? one change at a time:

• Still bitter / drying / papery at the finish → now coarsen to 60, the bean's own second lever.
• Sour / thin / hollow → grind finer (56–57) first; if still thin, push the ratio to 1:17.
• Tastes clean but "quiet" → that is the bean, not the dial. A washed Guji is elegant rather than explosive; chasing fireworks with the grinder here just breaks the clarity. Drink it hot — the jasmine and apple-blossom aromatics fade fast as it cools.

☕ The same bag also pulls as espresso — see the turbo variant (50 clk · 18 → 50 g · 18 s), which is dialed and is the sweeter, more forgiving of the two espresso routes.

Roasted by THE BARN¶

Berlin's third-wave pioneer and one of Europe's most respected roasters — very light, Scandinavian-style roasts, uncompromising single origins, and nothing on the shelf below 86 points.

More about THE BARN →

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