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POURS
3
1:15 · 225ml

Cachoeira Da Grama, Yellow Bourbon

Designed for: milk chocolate · walnut
Ozone Coffee Roasters · Brazil, Sul De Minas Region, Near Minas Gerais Border, Alta Mogiana, São Paulo State
Natural · Medium
Milk ChocolateWalnutMarshmallowToffeeDark ChocolateHazelnut
Dose
15g
Output
225ml
Grind
RPM
72
Ratio
1:15
Filter
Wave
Brew Session
Ready
0:00
Time
—
Water Added
0%
Bloom
Main
Finish
0:00
0:53
1:41
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 Pour9589°3.3Spiral
19s
agitate
3rd Pour9087°3.3Spiral
--
Target Time2:30–3:30
Brew Science

Why this recipe

Cachoeira da Grama, Yellow Bourbon · Ozone Coffee Roasters
Extraction Strategy
Body first

This bean's sweetness lives in its texture, so weight and sweetness are chosen before clarity. It is a soft bean that gives up flavour fast, so the recipe stays gentle to avoid bitterness.

The Decisions
Grind · 57
Medium-coarse grind
Coarse sea salt. Naturals give up flavour fast, so it's set coarser, and the soft bean takes it coarser still.
Dial in your grinder
Temp · 90→87°C
A small step down
90° to start, then 89° and 87°. 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.
72 RPM · SPIRAL · 3.3 ML/S
A slower spin lands the water softly, keeping harsh notes out of the cup. Spiral pours reach the edges and stir the whole bed.
Among Similar Beans
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MIDDLE HALF OF 35 CALCULATED · BRAZIL · NATURAL · MEDIUM
Kindred Beans
Crafted by BrewMind