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Saint Louis – Brazil (Iced)

ORIGINBrazil
ChocolateCaramelNuts
Add to xBloom →Sign in →SKShared by Saleh K · 89 days ago
Saint Louis – Brazil (Iced)
DOSE
18g
of 5–18g
RATIO
1:8.5
153g total
WATER
153g
3 pours
GRIND
40
of 1–80
GRIND SPEED
120 RPM
of 60–120
TEMP
94→90°C
stepped

POUR SCHEDULE

3 STAGES · 153g
1
BLOOM◎ SPIRAL94°C30gΣ 30g
◷ REST 0:05 — VIBRATION
2
POUR 2◎ SPIRAL93°C61gΣ 91g
◷ REST 0:05 — VIBRATION
3
POUR 3◎ SPIRAL90°C62gΣ 153g
◷ REST 0:05
✓
DRAWDOWN — CUP AT 153g

ABOUT THIS RECIPE

Saint Louis – Brazil (Iced) xBloom recipe from Krops: 18g dose, 1:8.5 ratio, grind 40, 3 pours, 120 RPM, water from 94°C to 90°C, Origin: Brazil. Tasting notes: Chocolate, Caramel, Nuts.

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