1:15 · 225 ml
Blend Cocoa Caramel
Home Roast · Blend
Natural · Medium
Tasting notes: Cocoa Caramel
First-brew estimate. Rate it to sharpen the next one.
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- 0:00Bloom40 ml of water · 92 °C · 3.2 ml/s · wait 31 s, swirl40 ml+40 ml
- 0:44Pour 1Slow spiral · 88 °C · wait 19 s, swirl100 ml+60 ml
- 1:22Pour 2Slow spiral · 88 °C · wait 19 s, swirl165 ml+65 ml
- 2:02Pour 3Slow spiral · 88 °C · 3.2 ml/s · let it drain225 ml+60 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
Blend cocoa caramel · Home Roast
Grind 57 · 92 °C · 31 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.
This bean's sweetness lives in its texture, so weight and sweetness are chosen before clarity. Its density is typical, so nothing is corrected for it.
The decisions
Coarse sea salt. Naturals give up flavour fast, so it's set coarser.
Dial in your grinder →92 °C for the bloom, 88 °C after. Hotter turns a natural's fruit harsh, so 92 °C is its limit.
40 ml of water, then a 31-second wait. A short wait is enough before the next pour.
Three pours after the bloom keep body and clarity in step.
40 → 100 → 165 → 225 ml
Spiral pours reach the edges and stir the whole bed.
Among similar beans
TYPICAL RANGE OF 20 SIMILAR RECIPES · BLEND · NATURAL · MEDIUM