Bloom School

Recipes for every equipment you could possible own to brew your own cup of coffee. If you can't find what you're looking for, reach out to us on Instagram and we'll help you out with a custom recipe.

Project Everest, Lekali Estate, Nuwakot, Nepal - Anaerobic Naturals

Medium-Light Roast

POUROVER RECIPE

Ratio: 1:12

Temperature: 92° C

Water Weight: 216G

Dry Dose: 18g

Project Everest, Lekali Estate, Nuwakot, Nepal - Yasoda Washed

Medium Roast

POUROVER RECIPE

Ratio: 1:12

Temperature: 88° C

Water Weight: 216G

Dry Dose: 18g

Project Everest, Ghanpokhara Village, Lamjung, Nepal - Lamjung Washed

Medium Roast

POUROVER RECIPE

Ratio: 1:12

Temperature: 88° C

Water Weight: 216G

Dry Dose: 18g

Kalledevarapura Estate, Karnataka, India: Anaerobic Yeast Naturals

Lot #22 | Medium Roast

POUROVER RECIPE

Dry Dose: 18g

Yield Weight: 288ml

Time: 3 minutes 30 seconds

Temperature: 88° C

Project Pearl: Ratnagiri Estate, Karnataka, India: Traditional Naturals

Lot #SW5 | Medium Roast

POUROVER RECIPE

Dry Dose: 18g

Yield Weight: 288ml

Time: 3 minutes 30 seconds

Temperature: 88° C

Ratnagiri Estate: Lot #RM2 (Traditional Naturals)

POUROVER RECIPE

Dry Dose: 18g

Yield Weight: 288ml

Time: 3 minutes 30 seconds

Temperature: 88° C