POURS
3
1:15 · 150ml + ❄75g
Alta Mogiana
Orange Brown Imports · Brazil, Alta Mogiana Region (São Paulo And Minas Gerais)
Natural · Medium
Dark ChocolateCaramelDried Fruit
Dose
15g
Output
225ml
Grind
38
RPM
80
Ratio
1:15
Filter
Wave
Pour Timeline
75ml
bloom
115ml
2nd
180ml
3rd
225ml
0:00
1:00
2:00
3:00
Pour Sequence · 3 Pours
ml°Cml/sPatternWait
Bloom4092°3Center
37s
agitate
2nd Pour6591°3Circular
26s
3rd Pour4591°3Circular
--
Target Time2:30–3:30
🧊 Cool-first
AI Generated Brew Recipe
POURS
3
1:15 · 150ml + ❄75g
Alta Mogiana
Designed for: dark chocolate · caramel
Orange Brown Imports · Brazil, Alta Mogiana Region (São Paulo And Minas Gerais)
Natural · Medium
Dark ChocolateCaramelDried Fruit
Brew Session
Ready
0:00
Time
75g
Ice in Cup
0%
Bloom
Main
Finish
0:00
0:50
1:38
Current Step
—
Next Step
—
Log your taste after brewing — it improves your next recipe.
Pour Timeline
75ml
bloom
115ml
2nd
180ml
3rd
225ml
0:00
1:00
2:00
3:00
Pour Sequence · 3 Pours
ml°Cml/sPatternWait
Bloom4092°3Center
37s
agitate
2nd Pour6591°3Circular
26s
3rd Pour4591°3Circular
--
Target Time2:30–3:30
🧊 Cool-first
IcePlace 75g of ice in your cup before brewing. xBloom brews 150ml of concentrated hot coffee directly over it — ice dilutes to your full 225ml cup.
Brew Science
Why this recipe
Alta Mogiana · Orange Brown Imports
Extraction Strategy
Nothing pushed
No single note leads this bean, so the cup is kept sweet and even. It is a soft bean that gives up flavour fast, so the recipe stays gentle to avoid bitterness.
The Decisions
Drip on Ice · 150ml + 75g ice
Poured over ice
150 ml of water drips onto 75 g of ice. It starts strong on purpose; the melting ice, 33% of the cup, brings it to drinking strength.
Grind · 38
Medium-fine grind
Table salt. Naturals give up flavour fast, so it's set coarser, and the soft bean takes it coarser still.
Dial in your grinder→Temp · 92→91°C
A small step down
92° for the bloom, 91° after. Hotter turns a natural's fruit harsh, so 92° is its limit.
Bloom · 37s
Short bloom
40 ml of water, then a 37-second wait. A short wait is enough before the next pour.
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.
80 RPM · CIRCULAR · 3 ML/S
A faster spin stirs the bed harder, so the cup comes out full and even. Circular pours wet the flat bed evenly.
The Settings
Crafted by BrewMind