Ceado HOOP

Method

For the Ceado HOOP, use 15 g medium-ground coffee (a touch finer than Orea). Rinse, add the grounds, and level the bed. Bloom 50 g for 45 s, then add 100 g steadily; at 1:20 add the final 100 g, keeping the surface wet throughout. Aim to finish in 2:30–3:00 with big body and clarity. If it tastes heavy/muddy, go coarser; if it’s too light, grind slightly finer or raise water temp +1°F.

Steps

1. Rinse, add 15 g, level.
2. 0:00 Bloom 50 g; 45 s.
3. 0:45 Add 100 g steadily.
4. 1:20 Add 100 g to finish; keep surface wet.
5. Finish ~2:30–3:00; expect big body + clarity.

Fix it: Heavy/muddy → coarser. Too light → slightly finer or +1°F.