1:15 · 140 ml + 85 g ice
BLACK SPICED COFFEE BEAN INFUSED DARK RUM
PIRATE OF THE CARIBBEAN · COLOMBIA SUPREMO SINGLE ORIGIN COLOMBIA
Washed Process · Dark
Tasting notes: Dark Rum · Vanilla · Warm Spices
Tailored from the bag label.
Choose a number to see why
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 · 85 °C · wait 19 s95 ml+55 ml
- 1:19Pour 2Slow spiral · 85 °C · let it drain140 ml+45 ml
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Why this recipe
BLACK SPICED COFFEE BEAN INFUSED DARK RUM · PIRATE OF THE CARIBBEAN
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. It is a very soft bean that gives up flavour fast, so the recipe stays gentle to avoid bitterness.
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. Soft beans give up flavour fast, so it's set much coarser.
Dial in your grinder →90 °C for the bloom, 85 °C after. 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.