← EXPLORE
POURS
3
1:15 · 225ml

Blend

Designed for: Dyb smag · Klassisk Italiensk Espresso
Risteriet · Brazil
First brew estimate — rate it to improve
Natural, Washed · Dark
Dyb SmagKlassisk Italiensk EspressoLang EftersmagMørk ChokoladeMørke Bær
Dose
15g
Output
225ml
Grind
RPM
74
Ratio
1:15
Filter
Wave
Brew Session
Ready
0:00
Time
—
Water Added
0%
Bloom
Main
Finish
0:00
0:53
1:42
Current Step
—
Next Step
—
Log your taste after brewing — it improves your next recipe.
Pour Timeline
0ml
bloom
40ml
2nd
135ml
3rd
225ml
0:00
1:00
2:00
3:00
Pour Sequence · 3 Pours
ml°Cml/sPatternWait
Bloom4090°3.3Center
41s
agitate
2nd Pour9588°3.2Circular
19s
3rd Pour9088°3.3Circular
--
Target Time2:30–3:30
Brew Science

Why this recipe

blend · risteriet
Extraction Strategy
Nothing pushed

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
Grind · 66
Coarse grind
Raw sugar. This process gives up flavour fast, so it's set coarser.
Dial in your grinder
Temp · 90→88°C
A small step down
90° for the bloom, 88° after. Heat opens the grounds early; stepping down keeps the finish sweet, not bitter.
Bloom · 41s
Medium bloom
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.
Pour Structure · 3 pours
Bloom and two pours
More of the water goes in early, while flavour comes out fastest. Fewer, larger pours stir the bed more, for a heavier cup.
74 RPM · CIRCULAR · 3.3 ML/S
A slower spin lands the water softly, keeping harsh notes out of the cup. Circular pours wet the flat bed evenly.
The Settings
GRIND66FINECOARSETEMP90°84°96°RPM7460120
Crafted by BrewMind