1:15 · 225 ml
ALMIBAR
Copenhagen Coffee Lab · Huila, Colombia
Washed · Light
Tasting notes: Maple Sirup · Almond · Dried Apple
Tailored from the bag label.
Choose a number to see why
- 0:00Bloom45 ml of water · 96 °C · wait 39 s, swirl45 ml+45 ml
- 0:54Pour 1Slow spiral · 93 °C · wait 19 s95 ml+50 ml
- 1:30Pour 2Slow spiral · 93 °C · wait 19 s145 ml+50 ml
- 2:05Pour 3Slow spiral · 93 °C · wait 19 s190 ml+45 ml
- 2:39Pour 4Slow spiral · 93 °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
ALMIBAR · Copenhagen Coffee Lab
Grind 42 · 96 °C · 39 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.
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
Granulated sugar. Nothing about this bean calls for a change, so the grind follows the roast.
Dial in your grinder →96 °C for the bloom, 93 °C after. Heat opens the grounds early; stepping down keeps the finish sweet, not bitter.
45 ml of water, then a 39-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.
45 → 95 → 145 → 190 → 225 ml
Spiral pours reach the edges and stir the whole bed.
Among similar beans
TYPICAL RANGE OF 86 SIMILAR RECIPES · COLOMBIA · WASHED · LIGHT