1:15 · 150 ml + 75 g ice
100% COFFEE BEAN
Mr Rum Raisin · Brazil
Barrel-age Washed · Medium
Tasting notes: Rum · Raisin · Vanilla
Tailored from the bag label.
Choose a number to see why
Ice · 75 g in the cup before you start
- 0:00Bloom40 ml of water · 90 °C · wait 33 s, swirl40 ml+40 ml
- 0:46Pour 1Slow spiral · 87 °C · wait 22 s87 ml+47 ml
- 1:22Pour 2Slow spiral · 85 °C · wait 22 s130 ml+43 ml
- 1:58Pour 3Slow spiral · 85 °C · let it drain150 ml+20 ml
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Why this recipe
100% COFFEE BEAN · Mr rum raisin
Grind 50 · 90 °C · 33 s · 3:00–4:00
Calculated by BrewMind's AI from this bean's altitude, process and roast, then checked against physical limits before you saw it.
Barrel and spirit aromas are delicate and fade when pushed too hard, so the recipe is set to keep them. It is a very soft bean that gives up flavour fast, so the recipe stays gentle to avoid bitterness.
The decisions
150 ml of water drips onto 75 g of ice. It starts strong on purpose; the melting ice, 33% of the cup, brings it to drinking strength.
Granulated sugar. Soft beans give up flavour fast, so it's set much coarser.
Dial in your grinder →90 °C to start, then 87 °C and 85 °C. Hotter turns this bean harsh, so 90 °C is its limit.
40 ml of water, then a 33-second wait. A short wait is enough before the next pour.
More of the water goes in early, while flavour comes out fastest. Three pours after the bloom keep body and clarity in step.
40 → 87 → 130 → 150 ml
Spiral pours reach the edges and stir the whole bed.