Official

Espro Bloom Misc pourover by Espro

Espro's official BLOOM method centers even saturation in a brewer with a densely perforated base. The outlet pattern distributes drainage across the bed, pursuing a clean, full-textured cup while the insulated body sustains brewing heat.

1:15 Ratio

3:00 Total

20g Dose

95°C Temp

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Parameters

20 g
Coffee: 300 g
Water: 1:15
Ratio: 95 °C
Temp: 5 medium-fine
Grind: 3:00
Total: ~300 ml
Yield

Grind · 5/10 · medium

FINE COARSE

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Method

3:00 · total

Before you brew

1 Preheat the brewer with hot water.
2 Confirm that every section of the perforated base drains freely.

Bloom 1 / 6
0:00

16s

Pour in the centre to 60g.

+60g→ 60g Center pour 5g/s 12s 95°C
Swirl 2 / 6
0:16

14s

Swirl gently. Let it bloom.
Pour 3 / 6
0:30

45s

Pour in a spiral to 150g.

+90g→ 150g Spiral 5g/s 18s
Pour 4 / 6
1:15

35s

Pour in a spiral to 250g.

+100g→ 250g Spiral 5g/s 20s
Pour 5 / 6
1:50

1m10s

Pour in a spiral to 300g.

+50g→ 300g Spiral 5g/s 10s
Done 6 / 6
3:00

Finish when the coffee stops dripping.

Notes

Preheat the brewer and confirm that every section of the perforated base drains freely before adding coffee. Wet the bed evenly during the bloom and keep later pours controlled. Rinse the base immediately after brewing; accumulated oils dull flavor, while embedded fines slow future drawdowns.

Original source

Recipe by Espro, published at espro.com.

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