← EXPLORE
POURS
3
1:15 · 155ml + ❄70g
LOYALTY
Designed for: Pomelo · Caramel
NGUYEN COFFEE SUPPLY · VIETNAM
First brew estimate — rate it to improve
Washed · Medium
PomeloCaramel
Dose
15g
Output
225ml
Grind
RPM
112
Ratio
1:15
Filter
Wave
Brew Session
Ready
0:00
Time
70g
Ice in Cup
0%
Bloom
Main
Finish
0:00
0:50
1:37
Current Step
Next Step
Log your taste after brewing — it improves your next recipe.
Pour Timeline
70ml
bloom
110ml
2nd
175ml
3rd
225ml
0:00
1:00
2:00
3:00
Pour Sequence · 3 Pours
ml°Cml/sPatternWait
Bloom4092°3.1Center
37s
agitate
2nd Pour6588°3.1Circular
26s
3rd Pour5088°3.2Circular
--
Target Time2:303:30
🧊 Cool-first
IcePlace 70g of ice in your cup before brewing. xBloom brews 155ml of concentrated hot coffee directly over it — ice dilutes to your full 225ml cup.
Brew Science
The reasoning behind your brew
LOYALTY · NGUYEN COFFEE SUPPLY
The Analysis
Extraction Strategy
Balanced extraction
Mixed signals from process and tasting notes call for equilibrium. No single parameter is pushed to its limit. The recipe finds the centre of each range and holds it steadily across all five pours.
Bean Character
Very soft bean — high extraction sensitivity
Low cell-wall resistance accelerates water flow through the bed — grind +14 from roast baseline. Temperature shifted downward to limit extraction rate. Reduces over-extraction risk.
Engine Calibration
GRIND484858TEMP92°88°92°RPM11270120
Iced Adaptation
Brew Method · Drip on Ice
Concentrated brew — ice restores balance as it melts
Brewing 155ml of hot water directly onto 70g of ice. The pour targets 31% above equivalent hot-serve concentration — ice melts into the cup and dilutes the brew to its correct strength. Grind is tuned finer than a hot extraction at this ratio: ice melt reduces extraction efficiency, so the recipe pre-compensates with increased surface area.
Hot Water · 155ml
Brews at 31% above final strength — ice corrects
Ice · 70g
Melts to dilute and chill — 225ml total output
The Intent
Balanced extraction
Soft low-density bean
Direct extraction
Even saturation
The Decisions
Grind · 48
Medium grind — balanced flow and contact
Looks like kosher salt or coarse table salt. Derived from Stage 1 range 48–58. Density correction: +14 (coarser) for very-soft bean. Keeps extraction within range. History pattern: -2. Minor — does not override bean constraints.
Bloom · 37s
Short bloom — low CO₂, fast saturation
37s base — derived from bean density and process. Insufficient bloom causes channelling across all subsequent pours.
Temp · 92→88°C
Descending curve — 4°C drop across pours
Starts at 92°C — upper bound of Stage 1 range. Descends 2°C per pour as solubles concentration drops.
Pour Structure · 3 Pours
Three-pour structure — direct extraction
Medium roast targets F1 range 4. Bean density (very-soft) favours fewer pours.
Speed · 112 RPM
Mid-range RPM — balanced extraction
Pattern · Circular
Circular — even flat-bed saturation
Flow Rate · 3.1 ml/s
Coupled to grind 48 — deterministic from grind range
Target Time · 2:15
Predicted extraction ±15s — runs long? grind coarser
Your History
Learning · From Your History
Calibrated from your brewing history
Grind shifted finer by 2. Pattern was weak but consistent across recent brews. Minor adjustment applied. Effect is limited and does not override bean constraints.
Crafted by BrewMind