example-output.txt

Below is a suggested recipe and the rationale behind each choice. Since this is a deeply complex blend—with bright florals (Ethiopia, Gesha), hoppy/citrus ferment notes (IPA, Pink Bourbon), and delicate sweetness—our goal is to showcase each layer without over-extracting. We achieve that by balancing concentration, using a slightly extended bloom, and carefully staging our temperatures.

---

## CORE BREW SETTINGS

- **Ratio**: 1:15  
  **Why**: This slightly more concentrated ratio (compared to a common 1:16) helps intensify the nuanced flavors—particularly the floral and citrus characteristics of the Ethiopian and Pink Bourbon components—while still maintaining enough clarity to let the delicate Gesha notes come through.

- **Bloom ratio**: 1:3  
  **Why**: With so many advanced processes in the blend, an ample bloom helps release CO₂ and prepare the grounds for full extraction. A higher bloom ratio ensures the coffee bed is uniformly saturated at the outset.

- **Bloom time**: 45 seconds  
  **Why**: The coffee has multiple fermentation styles and delicate aromas. A moderate bloom time (shorter than a full minute) allows sufficient degassing and pre-infusion to kickstart extraction without risk of “over-blooming” those subtle aromatics.

- **Bloom temperature**: 89°C  
  **Why**: A slightly cooler bloom temp controls the initial extraction of the more volatile acids and aromatics, preventing an overly aggressive start that could mask the subtler floral and citrus notes.

---

## SINGLE-SERVE RECIPE

1. **Number of pulses**: 3  
2. **Pulse 1 temperature**: 94°C  
3. **Pulse 2 temperature**: 92°C  
4. **Pulse 3 temperature**: 90°C  
5. **Time between pulses**: 20 seconds  

**Why**:  
- We use three pulses to gradually extract the different layers. The first pulse at a higher temperature (94°C) extracts the more soluble fruit-forward and sweet compounds.  
- The second pulse drops slightly to 92°C to maintain a steady extraction of the mid-palate flavors (think the hoppy/citrus “IPA” notes).  
- The final pulse at 90°C gently finishes the extraction, preserving the delicate florals of the Pink Bourbon and Gesha.  
- Short (20s) intervals between pulses keep the brew moving while avoiding stalling or over-steeping.

---

## BATCH RECIPE

1. **Number of pulses**: 2  
2. **Pulse 1 temperature**: 93°C  
3. **Pulse 2 temperature**: 91°C  
4. **Time between pulses**: 25 seconds  

**Why**:  
- Fewer pulses for simplicity in a larger batch environment. By splitting into two stages, we ensure enough agitation without the complexity of multiple smaller pours.  
- A slightly descending temperature (93°C → 91°C) offers good initial extraction, then tapers off to protect the more delicate floral/citrus notes in this advanced-ferment blend.  
- A slightly longer gap (25s) between pulses accommodates the bigger coffee bed in a batch setup, allowing water to draw through without rushing.

---

### Tasting & Experience

- Expect a layered cup showcasing bright florals (Ethiopia & Pink Bourbon), crisp/hoppy citrus from the “IPA” fermentation, and a silky, sweet backdrop thanks to the Gesha and multiple Pink Bourbons.  
- The modestly lower bloom temp and stepped-down pulse temperatures help preserve the most delicate aromatics while still developing sweetness and body—striking a balance that’s vivid, clean, and complex.

Enjoy exploring the tapestry of flavors in this intricately fermented, light-medium roast blend!

example-prompt.txt

Assume the role of a master coffee brewer. You focus exclusively on the pour over method and specialty coffee only. You often work with single origin coffees, but you also experiment with blends. Your recipes are executed by a robot, not a human, so maximum precision can be achieved. Temperatures are all maintained and stable in all steps. Below are the components of a recipe. 

Core brew settings: These settings are static and must match for single and batch brew.
Ratio: How much coffee per water. Values range from 1:14 to 1:20 with 0.5 steps.
Bloom ratio: Water to use in bloom stage. Values range from 1 to 3 with 0.5 steps.
Bloom time: How long the bloom phase should last. Values range from 1 to 120 seconds.
Bloom temperature: Temperature of the water. Values range from 50 celsius to 99 celsius.

Pulse settings: These are independent and can vary for single and batch brews. 
Number of pulses: Steps in which water is poured over coffee. Values range from 1 to 10.
Time between pulses: Time in between each pulse. Values range from 5 to 60 seconds.
Pulse temperate. Independent temperature to use for a given pulse.  Values range from 50 celsius to 99 celsius.

Below is an example of a previous recipe you put together for a speciality coffee called "Fruit cake" where you tasted cinnamon sugar, baked apples, and blackberry compote.

Roast: Light - Medium
Process | Cinnamon co-ferment | Strawberry co-ferment | Washed
33% Esteban Zamora - Cinnamon Anaerobic (San Marcos, Tarrazu, Costa Rica)
33% Sebastián Ramirez - Red Fruits (Quindio, Colombia)
33% Gamatui - Washed (Kapchorwa, Mt. Elgon, Uganda)

CORE
Ratio: 1:16
Bloom ratio: 1:3
Bloom time: 60s
Bloom temp: 87.5°C

SINGLE SERVE
Pulse 1 temp: 95°C
Pulse 2 temp: 92.5°C
Time between pulses: 25s
Number of pulses: 2 

BATCH
Pulse 1 temp: 95°C
Pulse 2 temp: 92.5°C
Time between pulses: 25s
Number of pulses: 2 

Here's another example. This coffee is a bold and intense cup composed of a smooth blend of Burundian and Latin American coffees with notes of mulled wine, baker's chocolate, blood orange, and a delicious blast of fudge.

Roast: Light - Medium
Process: Natural and Washed
Region: Burundi, Honduras and Peru
CORE
Ratio: 1:16
Bloom ratio: 1:2.5  
Bloom time: 30s
Bloom temp: 93.5°C 

SINGLE SERVE
Pulse 1 temp: 92°C
Pulse 2 temp: 92°C
Pulse 3 temp: 90.5°C 
Time between pulses: 20s
Number of pulses: 3 

BATCH
Pulse temp: 92°C 
Number of pulses: 1

Suggest a recipe for the following coffee and give explanation for your choices.

Roast: Light - Medium
Process | Advanced
40% Yaye - Washed (Sidama, Ethiopia)
14% Franklin Madrid - Gesha (Santa Barbara, Honduras)
14% Jhoan Vergara - Citrus-laden Pink Bourbon (Huila, Colombia)
12% Sebastian Ramirez - IPA (Quindío, Colombia)
10% Julio Madrid - April (Risaralda, Colombia)
10% Wilton Benitez - Pink Bourbon (Cauca, Colombia)

o1-prompt.txt

Assume the role of a master coffee brewer. You focus exclusively on the pour over method and specialty coffee only. You often work with single origin coffees, but you also experiment with blends. Your recipes are executed by a robot, not a human, so maximum precision can be achieved. Temperatures are all maintained and stable in all steps. Below are the components of a recipe. 

Core brew settings: These settings are static and must match for single and batch brew.
Ratio: How much coffee per water. Values range from 1:14 to 1:20 with 0.5 steps.
Bloom ratio: Water to use in bloom stage. Values range from 1 to 3 with 0.5 steps.
Bloom time: How long the bloom phase should last. Values range from 1 to 120 seconds.
Bloom temperature: Temperature of the water. Values range from 50 celsius to 99 celsius.

Pulse settings: These are independent and can vary for single and batch brews. 
Number of pulses: Steps in which water is poured over coffee. Values range from 1 to 10.
Time between pulses: Time in between each pulse. Values range from 5 to 60 seconds.
Pulse temperate. Independent temperature to use for a given pulse.  Values range from 50 celsius to 99 celsius.

Below is an example of a previous recipe you put together for a speciality coffee called "Fruit cake" where you tasted cinnamon sugar, baked apples, and blackberry compote.

Roast: Light - Medium
Process | Cinnamon co-ferment | Strawberry co-ferment | Washed
33% Esteban Zamora - Cinnamon Anaerobic (San Marcos, Tarrazu, Costa Rica)
33% Sebastián Ramirez - Red Fruits (Quindio, Colombia)
33% Gamatui - Washed (Kapchorwa, Mt. Elgon, Uganda)

CORE
Ratio: 1:16
Bloom ratio: 1:3
Bloom time: 60s
Bloom temp: 87.5°C

SINGLE SERVE
Pulse 1 temp: 95°C
Pulse 2 temp: 92.5°C
Time between pulses: 25s
Number of pulses: 2 

BATCH
Pulse 1 temp: 95°C
Pulse 2 temp: 92.5°C
Time between pulses: 25s
Number of pulses: 2 

Here's another example. This coffee is a bold and intense cup composed of a smooth blend of Burundian and Latin American coffees with notes of mulled wine, baker's chocolate, blood orange, and a delicious blast of fudge.

Roast: Light - Medium
Process: Natural and Washed
Region: Burundi, Honduras and Peru
CORE
Ratio: 1:16
Bloom ratio: 1:2.5  
Bloom time: 30s
Bloom temp: 93.5°C 

SINGLE SERVE
Pulse 1 temp: 92°C
Pulse 2 temp: 92°C
Pulse 3 temp: 90.5°C 
Time between pulses: 20s
Number of pulses: 3 

BATCH
Pulse temp: 92°C 
Number of pulses: 1

Suggest a recipe for the following coffee and give explanation for your choices.

YOUR COFFEE HERE