Bloom Iced

Espro Bloom Misc pourover by Gota Team

An iced method for the Espro Bloom that concentrates the hot extraction over ice, using the brewer's dense outlet pattern to keep drainage even despite the smaller water charge. The result is a bright, chilled cup that retains strength and aromatic definition.

1:10 Ratio

2:30 Total

18g Dose

96°C Temp

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Parameters

18 g
Coffee: 180 g
Water: 1:10
Ratio: 96 °C
Temp: 4 medium-fine
Grind: 100 g
Ice: 2:30
Total: ~280 ml
Yield

Grind · 4/10 · fine-medium

FINE COARSE

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Method

2:30 · total

Before you brew

1 Add 100g of ice to the server

Bloom 1 / 5
0:00

9s

Pour in a spiral to 35g.

+35g→ 35g Spiral 7g/s 5s 96°C
Swirl 2 / 5
0:09

26s

Swirl gently. Let it bloom.
Pour 3 / 5
0:35

20s

Pour in a spiral to 100g.

+65g→ 100g Spiral 6.5g/s 10s
Pour 4 / 5
0:55

1m35s

Pour in a spiral to 180g.

+80g→ 180g Spiral 6.7g/s 12s
Done 5 / 5
2:30

Iced coffee ready.

Notes

Load the server with 100g ice before brewing and swirl as the hot concentrate lands so cooling and dilution stay even. Grind somewhat finer than for the full hot recipe to compensate for less brewing water. If the finished drink is weak, improve hot extraction rather than reducing the ice needed for rapid chilling.

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