1:15 · 225 ml
Arbigona, Sidama
Coffea Circulor (SWE) · Ethiopia
Anaerobic · Medium
Tasting notes: Floral · Strawberry · Berry
Tailored from the bag label.
Choose a number to see why
- 0:00Bloom45 ml of water · 88 °C · wait 42 s, swirl45 ml+45 ml
- 0:56Pour 1Centre pour · 86 °C · wait 20 s125 ml+80 ml
- 1:41Pour 2Centre pour · 84 °C · wait 20 s180 ml+55 ml
- 2:18Pour 3Centre pour · 84 °C · wait 20 s205 ml+25 ml
- 2:46Pour 4Centre pour · 84 °C · let it drain225 ml+20 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
Arbigona, Sidama · Coffea Circulor (SWE)
Grind 51 · 88 °C · 42 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.
Fermented flavours turn boozy and sharp when pushed, so heat and stirring are held back to keep the fruit clean. A medium roast gives up flavour readily, so it needs no help.
The decisions
Coarse sea salt. With nothing to correct, the grind sits in the middle, for an even cup.
Dial in your grinder →88 °C to start, then 86 °C and 84 °C. Heat opens the grounds early; stepping down keeps the finish sweet, not bitter.
45 ml of water, then a 42-second wait. Escaping gas pushes water away; waiting it out lets the pours that follow soak in evenly.
More, smaller pours stir the bed gently, for a cleaner, lighter cup.
45 → 125 → 180 → 205 → 225 ml
Center pours keep the water in one spot and disturb the bed least.