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BREEHANT

Rosa Marina Brenhat

PROCESSWashed
Dark ChocolateCaramelNuts
Add to xBloom →Sign in →Shared by S&T on xBloom · 72 days ago
Rosa Marina Brenhat
DOSE
18g
of 5–18g
RATIO
1:16.5
297g total
WATER
297g
4 pours
GRIND
46
of 1–80
GRIND SPEED
120 RPM
of 60–120
TEMP
91→91°C
stepped

POUR SCHEDULE

4 STAGES · 297g · ~3:20
1
BLOOM○ CIRCULAR91°C60gΣ 60g
◷ REST 0:15 — SWIRL
2
POUR 2○ CIRCULAR91°C80gΣ 140g
◷ REST 0:15 — SWIRL
3
POUR 3○ CIRCULAR91°C65gΣ 205g
◷ REST 0:12
4
POUR 4● CENTERED91°C92gΣ 297g
◷ REST 0:05
✓
DRAWDOWN — FINISH BY ~3:20 · CUP AT 297g

ABOUT THIS RECIPE

Rosa Marina Brenhat xBloom recipe from Breehant: 18g dose, 1:16.5 ratio, grind 46, 4 pours, 120 RPM, water at 91°C, about 3:20 total, Washed process. Tasting notes: Dark Chocolate, Caramel, Nuts.

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