← EXPLORE
POURS
4
1:15 · 225ml

Alo Village Main Station

Designed for: Pear · Yuzu
Anamorphic Coffee · Alo Village, Bensa Woreda, Sidama, Ethiopia
Anaerobic Washed · Light
PearYuzuWhite Tea
Dose
15g
Output
225ml
Grind
RPM
62
Ratio
1:15
Filter
Wave
Brew Session
Ready
0:00
Time
—
Water Added
0%
Bloom
Main
3rd Pour
Finish
0:00
1:05
1:57
2:47
Current Step
—
Next Step
—
Log your taste after brewing — it improves your next recipe.
Pour Timeline
0ml
bloom
45ml
2nd
110ml
3rd
170ml
4th
225ml
0:00
1:00
2:00
3:00
4:00
Pour Sequence · 4 Pours
ml°Cml/sPatternWait
Bloom4588°3Center
50s
agitate
2nd Pour6588°3Spiral
30s
3rd Pour6088°3Spiral
30s
4th Pour5588°3Spiral
--
Target Time3:00–4:00
Brew Science

Why this recipe

Alo Village Main Station · Anamorphic Coffee
Extraction Strategy
Fermentation in check

Fermented flavours turn boozy and sharp when pushed, so heat and stirring are held back to keep the fruit clean. It is a very dense bean, slow to give up flavour, so it is set to draw out its sweetness.

The Decisions
Grind · 38
Medium-fine grind
Table salt. Fermented beans give up flavour fast, so it's set coarser; the dense bean pulls it back finer.
Dial in your grinder
Temp · 88°C
One steady heat
88° for every pour. Holding it level keeps every pour extracting at the same pace.
Bloom · 50s
Long bloom
45 ml of water, then a 50-second wait. Escaping gas pushes water away; waiting it out lets the pours that follow soak in evenly.
Pour Structure · 4 pours
Bloom and three pours
More of the water goes in early, while flavour comes out fastest. Four pours keep body and clarity in step.
62 RPM · SPIRAL · 3 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.
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Crafted by BrewMind