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Please be aware that we will be upgrading our roaster next week (November 11th to 15th), which may cause some delays in our order fulfilment process. If this affects your order, we will reach out to you via email.
Please be aware that we will be upgrading our roaster next week (November 11th to 15th), which may cause some delays in our order fulfilment process. If this affects your order, we will reach out to you via email.
Training Log #6 by David Train - My Current Competition Brewing Recipe

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.

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