1:15 · 225 ml
Burundi Gishubi
Sample Coffee · Butanyerera, Burundi
Washed · Medium
Tasting notes: Brown Sugar · Orange · Cranberry
Choose a number to see why
- 0:00Bloom45 ml of water · 92 °C · wait 40 s, swirl45 ml+45 ml
- 0:55Pour 1Circles · 88 °C · wait 19 s130 ml+85 ml
- 1:41Pour 2Circles · 88 °C · 3.2 ml/s · wait 19 s190 ml+60 ml
- 2:19Pour 3Circles · 88 °C · 3.2 ml/s · let it drain225 ml+35 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
Burundi Gishubi · Sample Coffee
Grind 53 · 92 °C · 40 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.
Fruit and floral aromas fade when pushed too hard, so the recipe is set to keep them. It is a dense bean, slow to give up flavour, so it is set to draw out its sweetness.
The decisions
Coarse sea salt. Dense beans give up flavour slowly, so it's set a little finer.
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.
45 ml of water, then a 40-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.
45 → 130 → 190 → 225 ml
Circular pours keep the cone evenly wet.
Among similar beans
TYPICAL RANGE OF 337 SIMILAR RECIPES · WASHED · MEDIUM