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POURS
3
1:15 · 225ml

Café Estelar

Designed for: jasmine · stone fruit
Café Estelar · Veracruz, Ixhuacán De Los Reyes, Finca La Perla
First brew estimate — rate it to improve
Lavado · Medium
JasmineStone FruitCitrus Zest
Dose
15g
Output
225ml
Grind
RPM
78
Ratio
1:15
Filter
Wave
Brew Session
Ready
0:00
Time
—
Water Added
0%
Bloom
Main
Finish
0:00
0:59
1:53
Current Step
—
Next Step
—
Log your taste after brewing — it improves your next recipe.
Pour Timeline
0ml
bloom
45ml
2nd
155ml
3rd
225ml
0:00
1:00
2:00
3:00
Pour Sequence · 3 Pours
ml°Cml/sPatternWait
Bloom4594°3.1Center
44s
agitate
2nd Pour11092°3Circular
18s
3rd Pour7091°3.1Circular
--
Target Time2:30–3:30
Brew Science

Why this recipe

Café Estelar · Café estelar
Extraction Strategy
Clarity first

A clean bean shows its origin best when nothing crowds it, so the settings lean towards a clear, bright cup. Its density is typical, so nothing is corrected for it.

The Decisions
Grind · 45
Medium grind
Coarse salt. Nothing about this bean calls for a change, so the grind follows the roast.
Dial in your grinder
Temp · 94→91°C
A small step down
94° to start, then 92° and 91°. Heat opens the grounds early; stepping down keeps the finish sweet, not bitter.
Bloom · 44s
Medium bloom
45 ml of water, then a 44-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.
78 RPM · CIRCULAR · 3.1 ML/S
A faster spin stirs the bed harder, so the cup comes out full and even. Circular pours wet the flat bed evenly.
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Crafted by BrewMind