← EXPLORE
POURS
3
1:15 · 160ml + ❄65g

Afrutado Coco

Designed for: Coconut · Lemon Tart
RVTC Roastery · Colombia
Natural · Medium
CoconutLemon TartLemonadeWhite ChocolateVanilla
Dose
15g
Output
225ml
Grind
RPM
70
Ratio
1:15
Filter
Wave
Brew Session
Ready
0:00
Time
65g
Ice in Cup
0%
Bloom
Main
Finish
0:00
0:53
1:32
Current Step
—
Next Step
—
Log your taste after brewing — it improves your next recipe.
Pour Timeline
65ml
bloom
105ml
2nd
170ml
3rd
225ml
0:00
1:00
2:00
3:00
Pour Sequence · 3 Pours
ml°Cml/sPatternWait
Bloom4092°3.2Center
40s
agitate
2nd Pour6588°3.2Spiral
19s
agitate
3rd Pour5588°3.2Spiral
--
Target Time2:30–3:30
🧊 Cool-first
IcePlace 65g of ice in your cup before brewing. xBloom brews 160ml of concentrated hot coffee directly over it — ice dilutes to your full 225ml cup.
Brew Science

Why this recipe

Afrutado Coco · RVTC Roastery
Extraction Strategy
Body first

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
Drip on Ice · 160ml + 65g ice
Poured over ice
160 ml of water drips onto 65 g of ice. It starts strong on purpose; the melting ice, 29% of the cup, brings it to drinking strength.
Grind · 53
Medium-coarse grind
Coarse sea salt. Naturals give up flavour fast, so it's set coarser.
Dial in your grinder
Temp · 92→88°C
A clear step down
92° for the bloom, 88° after. Hotter turns a natural's fruit harsh, so 92° is its limit.
Bloom · 40s
Medium bloom
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.
Pour Structure · 3 pours
Bloom and two pours
More of the water goes in early, while flavour comes out fastest. Fewer, larger pours stir the bed more, for a heavier cup.
70 RPM · SPIRAL · 3.2 ML/S
A slower spin lands the water softly, keeping harsh notes out of the cup. Spiral pours reach the edges and stir the whole bed.
The Settings
GRIND53FINECOARSETEMP92°84°96°RPM7060120
Crafted by BrewMind