Training Log #6 by David Train - My Current Competition Brewing Recipe

Currently, I have two similar recipes. They are both depended on the roast of the coffee, solubility, and freshness.

I will vary between 4 or 5 pours. Using 15g - 16g finely ground coffee. Also with water weight of 240ml - 250ml. Averaging 205ml - 215ml.

These recipes only work to my knowledge with specific coffees, due to high solubility from processing.

*First recipe*

30ml bloom wait to 30 seconds.
30ml second bloom at 30 seconds.
40ml pour at 1 minute
100ml at 1:15
50ml at 1:45

*Second recipe*

30ml bloom wait to 30 seconds.
30ml second bloom at 30 seconds.
130ml pour at 50seconds
70ml at 1:15
50ml at 1:45

Total brew time 2:10-2:20

Two 30 ml blooms allow the coffee to degas, allowing the water to fill the air pockets creating a semi-solid coffee bed. Promoting a more even extraction.

My third, fourth, and sometimes 5th pours are to control body, sweetness, strength, and balance. In that order.