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Bloom School

Welcome to Bloom School.
Specialty Coffee Education, For All.

'Blooming' coffee is the simple act of allowing a measured quantity of optimal temperature water rinse the bed of your coffee grounds in an ideal ratio of 1:2 (water to weight). Doing so enables the release of CO2 entrapped in the grounds by virtue of the roasting process. The 'bloom' phase of manual brewing is widely considered an essential component to brewing great tasting coffee.

At Subko, we intend to reframe the essence of 'blooming' as a vehicle to release and extract the layers of intentionality that are ever-present in a cup of specialty coffee — ranging from farm level transparency to calibrated brew guides — with a specific focus on the Indian Subcontinent.

A LOT-WISE BREW GUIDE

Each microlot/nanolot on offer as part of Subko's lineup undergoes a tailored roasting process specifically tailored to each lot. In order to perfectly culminate the crop to cup journey, the QC team at Subko tailors a brew guide specific to each lot, and a diversity of brewing methods, in order to ensure ideal extraction of the flavours created during roasting. Scroll down to find the coffee's currently on offer, and attached brew guide for the same.

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SANKALP RARE (SCA 90+): LOT #40

OMNIROAST

Pourover Recipe:
Dry Dose: 20g, Yield Weight: 320ml, Time: 3 minutes 20 seconds, Temperature: 86° C

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SANKALP RESERVE (SCA 88+): LOT #11

OMNIROAST

Pourover Recipe:
Dry Dose: 18g, Yield Weight: 288ml, Time: 3 minutes 30 seconds, Temperature: 88° C

Espresso Recipe:
Dry Dose: 20g, Yield Weight: 40ml, Temperature: 88° C

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PROJECT SANKALP (SCA 86+): LOT #28

FILTER ROAST

Pourover Recipe:
Dry Dose: 18g, Yield Weight: 288ml, Time: 3 minutes 30 seconds, Temperature: 87° C

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PROJECT SANKALP (SCA 88+): LOT #10

OMNIROAST

Pourover Recipe:
Dry Dose: 19g, Yield Weight: 304ml, Time: 3 minutes 30 seconds, Temperature: 88° C

Espresso Recipe:
Dry Dose: 20g, Yield Weight: 40ml, Temperature: 88° C

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PROJECT SANKALP (SCA 86+): LOT #02

FILTER ROAST

Pourover Recipe:
Dry Dose: 18g, Yield Weight: 255ml, Time: 3 minutes 10 seconds, Temperature: 87° C

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RATNAGIRI ESTATE: LOT #26/2

OMNIROAST

Pourover Recipe:
Dry Dose: 18g, Yield Weight: 288ml, Time: 3 minutes 30 seconds, Temperature: 88° C

Espresso Recipe:
Dry Dose: 20g, Yield Weight: 40ml, Temperature: 88° C

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SANKALP RARE (SCA 90+): LOT #56

OMNIROAST

Pourover Recipe:
Dry Dose: 20g, Yield Weight: 320ml, Time: 3 minutes 20 seconds, Temperature: 86°C

Espresso Recipe:
Dry Dose: 20g, Yield Weight: 40ml, Temperature: 31-32°C

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SANKALP RESERVE (SCA 88+): LOT #62

OMNIROAST

Pourover Recipe:
Dry Dose: 20g, Yield Weight: 320ml, Time: 3 minutes 20 seconds, Temperature: 86°C

Espresso Recipe:
Dry Dose: 20g, Yield Weight: 40ml, Temperature: 31-32°C

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PROJECT SANKALP (SCA 86+): LOT #16

FILTER ROAST

Pourover Recipe:
Dry Dose: 16g, Yield Weight: 240ml, Time: 3 minutes 30 seconds, Temperature: 86°C

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RATNAGIRI ESTATE:
LOT #42/3

OMNIROAST

Pourover Recipe:
Dry Dose: 18g, Yield Weight: 288ml, Time: 3 minutes 30 seconds, Temperature: 87° C

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AMPTHILL DOWNS: LOT #55

OMNIROAST

Pourover Recipe:
Dry Dose: 19g, Yield Weight: 304ml, Time: 3 minutes 25 seconds, Temperature: 87° C

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RATNAGIRI ESTATE: LOT #47/1

OMNIROAST

Pourover Recipe:
Dry Dose: 19g, Yield Weight: 304ml, Time: 3 minutes 30 seconds, Temperature: 86°C

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RATNAGIRI ESTATE: LOT #39/2

OMNIROAST

Pourover Recipe:
Dry Dose: 20g, Yield Weight: 320ml, Time: 3 minutes 30 seconds, Temperature: 88°C

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AMPTHILL DOWNS: LOT #32

OMNIROAST

Pourover Recipe:
Dry Dose: 19g, Yield Weight: 304ml, Time: 3 minutes 10 seconds, Temperature: 87°C

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AMPTHILL DOWNS: LOT #43

OMNIROAST

Pourover Recipe:
Dry Dose: 19g, Yield Weight: 304ml, Time: 3 minutes 10 seconds, Temperature: 87°C