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POURS
4
1:15 · 225ml

Caxambu Catucaí

Designed for: Cherry · Milk Chocolate
Origin · Brazil, Três Pontas, Sul De Minas
Natural · Medium
CherryMilk ChocolateBrown Spice
Dose
15g
Output
225ml
Grind
RPM
72
Ratio
1:15
Filter
Wave
Brew Session
Ready
0:00
Time
—
Water Added
0%
Bloom
Main
3rd Pour
Finish
0:00
0:50
1:20
1:51
Current Step
—
Next Step
—
Log your taste after brewing — it improves your next recipe.
Pour Timeline
0ml
bloom
40ml
2nd
105ml
3rd
170ml
4th
225ml
0:00
1:00
2:00
3:00
Pour Sequence · 4 Pours
ml°Cml/sPatternWait
Bloom4088°3.3Center
38s
agitate
2nd Pour6588°3.2Spiral
10s
agitate
3rd Pour6585°3.2Spiral
10s
agitate
4th Pour5582°3.2Spiral
--
Target Time2:00–3:00
Brew Science

Why this recipe

Caxambu Catucaí · Origin
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 · 63
Coarse grind
Raw sugar. Naturals give up flavour fast, so it's set coarser, and the soft bean takes it coarser still.
Dial in your grinder
Temp · 88→82°C
A clear step down
88° to start, then 85° and 82°. Heat opens the grounds early; stepping down keeps the finish sweet, not bitter.
Bloom · 38s
Medium bloom
40 ml of water, then a 38-second wait. Escaping gas pushes water away; waiting it out lets the pours that follow soak in evenly.
Pour Structure · 4 pours
Bloom and three pours
More of the water goes in early, while flavour comes out fastest. Four pours keep body and clarity in step.
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
GRIND63FINECOARSETEMP88°84°96°RPM7260120
MIDDLE HALF OF 35 CALCULATED · BRAZIL · NATURAL · MEDIUM

Coarser than most in this group. The process asks for a gentler extraction.

Kindred Beans
Crafted by BrewMind