1:15 · 225 ml
Burundi Kayanza Masha Anaerobic Natural
Captains Coffee · Burundi
Anaerobic · Medium
Tasting notes: Tropical Fruit · Fermented Berry · Brown Sugar
Choose a number to see why
- 0:00Bloom45 ml of water · 91 °C · wait 47 s, swirl45 ml+45 ml
- 1:01Pour 1Slow spiral · 86 °C · wait 19 s110 ml+65 ml
- 1:40Pour 2Slow spiral · 86 °C · wait 19 s180 ml+70 ml
- 2:21Pour 3Slow spiral · 86 °C · let it drain225 ml+45 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 Kayanza Masha Anaerobic Natural · Captains Coffee
Grind 58 · 91 °C · 47 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.
Fermented flavours turn boozy and sharp when pushed, so heat and stirring are held back to keep the fruit clean. It is a dense bean, slow to give up flavour, so it is set to draw out its sweetness.
The decisions
Coarse sea salt. Fermented beans give up flavour fast, so it's set coarser; the dense bean pulls it back a little finer.
Dial in your grinder →91 °C for the bloom, 86 °C after. Hotter turns fermented fruit boozy, so 91 °C is its limit.
45 ml of water, then a 47-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 → 110 → 180 → 225 ml
Spiral pours reach the edges and stir the whole bed.
Among similar beans
TYPICAL RANGE OF 33 SIMILAR RECIPES · ANAEROBIC · MEDIUM