1:15 · 225 ml
Alo
Tanat Coffee · Alo Village, Bensa Region, Ethiopia
Natural · Light
Tasting notes: Lemon Candy · Red Currant · Peach Tea
Choose a number to see why
- 0:00Bloom45 ml of water · 88 °C · wait 40 s, swirl45 ml+45 ml
- 0:54Pour 1Slow spiral · 88 °C · wait 13 s, swirl110 ml+65 ml
- 1:26Pour 2Slow spiral · 88 °C · wait 13 s, swirl170 ml+60 ml
- 1:58Pour 3Slow spiral · 88 °C · let it drain225 ml+55 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
Alo · Tanat Coffee
Grind 64 · 88 °C · 40 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. It is a very dense bean, slow to give up flavour, so it is set to draw out its sweetness.
The decisions
Rock salt. Naturals give up flavour fast, so it's set coarser; the dense bean pulls it back finer.
Dial in your grinder →88 °C for every pour. Holding it level keeps every pour extracting at the same pace.
45 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. Three pours after the bloom keep body and clarity in step.
45 → 110 → 170 → 225 ml
Spiral pours reach the edges and stir the whole bed.
Among similar beans
TYPICAL RANGE OF 58 SIMILAR RECIPES · ETHIOPIA · NATURAL · LIGHT
Coarser than most in this group. The process asks for a gentler extraction.