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Nestor Lasso Yeast Anaerobic Thermal Sho

Name: Nestor Lasso Yeast Anaerobic Thermal Sho
Cook time: 3 min 39 s
Total time: 3 min 39 s
Yield: 240ml
Cuisine: Pour-over
Ingredients: 15g coffee; 240ml water

xBloom OfficialAdded Oct 29

Dose

Ratio

1:16

Grind

Yield

240ml

Est. time

3:39

RoasterStandout CoffeeOriginColombiaProcessAnaerobic/fermentedSourcexBloom official

원본 이름: Roaster Default

원두: Nestor Lasso Yeast Anaerobic Thermal Shock Natural Ombligon

Pour timeline

All poursTemp95°CPatternCircular

Hatching is waiting, waves are agitation (about 8s; before the pour segment or after it) Center Circular Spiral

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Steps

Pour	Start	Water	Total	Flow	Agitation	Wait
Bloom	0:00	60ml	60ml	3.0	after pour	45s
Pour 2	1:13	60ml	120ml	3.5	none	30s
Pour 3	2:00	45ml	165ml	3.5	none	20s
Pour 4	2:33	45ml	210ml	3.5	none	20s
Pour 5	3:06	30ml	240ml	3.5	none	25s

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