1:15 · 225 ml
ATOJERSEY
EXPLORADORES CAFE · Guerrero, Atoyac, Finca Las Aguilas
Enmielado · Medium
Tasting notes: Pera-Limón · Jugoso · Piloncillo
First-brew estimate. Rate it to sharpen the next one.
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- 0:00Bloom40 ml of water · 92 °C · wait 41 s, swirl40 ml+40 ml
- 0:54Pour 1Circles · 88 °C · wait 26 s, swirl110 ml+70 ml
- 1:42Pour 2Circles · 88 °C · wait 26 s, swirl175 ml+65 ml
- 2:29Pour 3Circles · 88 °C · let it drain225 ml+50 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
ATOJERSEY · EXPLORADORES CAFE
Grind 55 · 92 °C · 41 s · 2:30–3:30
Calculated by BrewMind's AI from this bean's altitude, process and roast, then checked against physical limits before you saw it.
No single note leads this bean, so the cup is kept sweet and even. Its density is typical, so nothing is corrected for it.
The decisions
Coarse sea salt. This process gives up flavour fast, so it's set coarser.
Dial in your grinder →92 °C for the bloom, 88 °C after. Heat opens the grounds early; stepping down keeps the finish sweet, not bitter.
40 ml of water, then a 41-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.
40 → 110 → 175 → 225 ml
Circular pours wet the flat bed evenly.
Among similar beans
TYPICAL RANGE OF 30 SIMILAR RECIPES · HONEY · MEDIUM
Coarser than most in this group. The process asks for a gentler extraction.