1:15 · 225 ml
11111
Home Roast · Blend
Natural · Medium
Tasting notes: Stone Fruit · Chocolate · Caramel
First-brew estimate. Rate it to sharpen the next one.
Choose a number to see why
- 0:00Bloom40 ml of water · 92 °C · 3.2 ml/s · wait 40 s, swirl40 ml+40 ml
- 0:53Pour 1Slow spiral · 88 °C · wait 13 s, swirl95 ml+55 ml
- 1:22Pour 2Slow spiral · 88 °C · wait 13 s, swirl145 ml+50 ml
- 1:50Pour 3Slow spiral · 88 °C · wait 13 s, swirl190 ml+45 ml
- 2:17Pour 4Slow spiral · 88 °C · let it drain225 ml+35 ml
Iced makes an iced version of this recipe. It takes about a minute.
Log your taste after brewing. It improves your next recipe.
Why this recipe
11111 · Home Roast
Grind 61 · 92 °C · 40 s · 2:00–3:00
Calculated by BrewMind's AI from this bean's altitude, process and roast, then checked against physical limits before you saw it.
This bean's sweetness lives in its texture, so weight and sweetness are chosen before clarity. Its density is typical, so nothing is corrected for it.
The decisions
Rock salt. Naturals give up flavour fast, so it's set coarser.
Dial in your grinder →92 °C for the bloom, 88 °C after. Hotter turns a natural's fruit harsh, so 92 °C is its limit.
40 ml of water, then a 40-second wait. Escaping gas pushes water away; waiting it out lets the pours that follow soak in evenly.
More of the water goes in early, while flavour comes out fastest. More, smaller pours stir the bed gently, for a cleaner, lighter cup.
40 → 95 → 145 → 190 → 225 ml
Spiral pours reach the edges and stir the whole bed.
Among similar beans
TYPICAL RANGE OF 20 SIMILAR RECIPES · BLEND · NATURAL · MEDIUM
Coarser than most in this group. The process asks for a gentler extraction.