1:15 · 165 ml + 60 g ice
CHELCHELE
Home Roast · Yirgacheffe, Ethiopia
Dried · Medium
Tasting notes: Strawberry · Blackberry · Flowers
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Ice · 60 g in the cup before you start
- 0:00Bloom45 ml of water · 92 °C · wait 51 s, swirl45 ml+45 ml
- 1:06Pour 1Circles · 90 °C · wait 19 s75 ml+30 ml
- 1:34Pour 2Circles · 88 °C · wait 19 s100 ml+25 ml
- 2:01Pour 3Circles · 87 °C · wait 19 s119 ml+19 ml
- 2:26Pour 4Circles · 87 °C · 3.2 ml/s · wait 19 s133 ml+14 ml
- 2:50Pour 5Circles · 87 °C · 3.2 ml/s · let it drain165 ml+32 ml
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Why this recipe
CHELCHELE · Home Roast
Grind 43 · 92 °C · 51 s · 3:30–4:30
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 very dense bean, slow to give up flavour, so it is set to draw out its sweetness.
The decisions
165 ml of water drips onto 60 g of ice. It starts strong on purpose; the melting ice, 27% of the cup, brings it to drinking strength.
Granulated sugar. Dense beans give up flavour slowly, so it's set finer.
Dial in your grinder →92 °C to start, then 90 °C, 88 °C and 87 °C. Heat opens the grounds early; stepping down keeps the finish sweet, not bitter.
45 ml of water, then a 51-second wait. Escaping gas pushes water away; waiting it out lets the pours that follow soak in evenly.
The Wave's flat bed needs one more pour to wet evenly. More, smaller pours stir the bed gently, for a cleaner, lighter cup.
45 → 75 → 100 → 119 → 133 → 165 ml
Circular pours wet the flat bed evenly.