1:15 · 140 ml + 85 g ice
BLACK SPICED COFFEE BEAN INFUSED DARK RUM
David · COLOMBIA SUPREMO SINGLE ORIGIN COLOMBIA
Washed Process · Dark
Tasting notes: Rum Whisky
Tailored from the bag label.
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Ice · 85 g in the cup before you start
- 0:00Bloom40 ml of water · 90 °C · wait 30 s, swirl40 ml+40 ml
- 0:43Pour 1Slow spiral · 87 °C · wait 19 s95 ml+55 ml
- 1:19Pour 2Slow spiral · 85 °C · 3.1 ml/s · let it drain140 ml+45 ml
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Why this recipe
BLACK SPICED COFFEE BEAN INFUSED DARK RUM · David
Grind 60 · 90 °C · 30 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.
Barrel and spirit aromas are delicate and fade when pushed too hard, so the recipe is set to keep them. Its density is typical, so nothing is corrected for it.
The decisions
140 ml of water drips onto 85 g of ice. It starts strong on purpose; the melting ice, 38% of the cup, brings it to drinking strength.
Coarse sea salt. Nothing about this bean calls for a change, so the grind follows the roast.
Dial in your grinder →90 °C to start, then 87 °C and 85 °C. Heat opens the grounds early; stepping down keeps the finish sweet, not bitter.
40 ml of water, then a 30-second wait. A short wait is enough before the next pour.
More of the water goes in early, while flavour comes out fastest. Fewer, larger pours stir the bed more, for a heavier cup.
40 → 95 → 140 ml
Spiral pours reach the edges and stir the whole bed.