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Yemen Release 011: a closed Switch bloom followed by two main pours
The 18g/280g guide identifies Hani Yehya Ahmed Jarma’s Ja’adi coffee.
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The 18g/280g guide identifies Hani Yehya Ahmed Jarma’s Ja’adi coffee.
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The source uses 18g coffee and 280g water at 98.9°C.
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The 18g/280g flat-bottom method uses ten-second drainage pauses.
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The primary 340g Pulsar method and 320g alternative are different recipes.
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The 15g/240g method closes the valve only for its final 140g addition.
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The 285g method uses 50g bloom,115g first addition and two 60g finishes.
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The washed Gedeb coffee is paired with 60g bloom and two 130g additions.
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The 350g recipe uses a large 190g middle pour.
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The source concentrates most of its main pouring in a 190g middle addition.
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The 300g method finishes with a smaller 50g addition.
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Five short main pours follow a 54g bloom without initial agitation.
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The 300g method uses 60g bloom plus two 120g main additions.
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The source’s 265g water target follows a 65g bloom.
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The source reports sweetness and versatility across four preparations.
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The source roundup supplies flavor directions rather than complete measured recipes.