Espresso
Blooming Espresso
18gCoffee
40gWater
1:2.2Ratio
93°CTemp
1:10Total
Requires pressure profiling capability. Creates very high extraction with low bitterness.
Steps
- 0:00 Bloom
Preinfuse
3-5 bar preinfusion until first drops
- 0:10 Wait
Bloom
Stop flow, let coffee bloom 30 seconds
- 0:40 Pour
Extract
Full pressure extraction to 40g
Target: 40g total water
Brew this with the timer
BeanBench walks you through every pour with haptic cues, then logs the result.