← EXPLORE
POURS
5
1:15 · 165ml + ❄60g
Chelchele
Designed for: Peaches · berries
SOIL ROASTERS · Ethiopia, Yirgacheffe
Natural · Medium
PeachesBerriesFlowersSweetness
Dose
15g
Output
225ml
Grind
RPM
70
Ratio
1:15
Filter
Wave
Brew Session
Ready
0:00
Time
60g
Ice in Cup
0%
Bloom
Main
3rd Pour
4th Pour
Finish
0:00
0:55
1:27
1:53
2:16
Current Step
Next Step
Log your taste after brewing — it improves your next recipe.
Pour Timeline
60ml
bloom
105ml
2nd
160ml
3rd
195ml
4th
220ml
5th
225ml
0:00
1:00
2:00
3:00
Pour Sequence · 5 Pours
ml°Cml/sPatternWait
Bloom4592°3.2Center
41s
agitate
2nd Pour5588°3.2Circular
15s
agitate
3rd Pour3588°3.2Circular
15s
agitate
4th Pour2588°3.2Circular
15s
agitate
5th Pour588°3.2Circular
--
Target Time2:303:30
🧊 Cool-first
IcePlace 60g of ice in your cup before brewing. xBloom brews 165ml of concentrated hot coffee directly over it — ice dilutes to your full 225ml cup.
Brew Science
The reasoning behind your brew
Chelchele · SOIL ROASTERS
The Analysis
Extraction Strategy
Aromatic preservation
Fruity, floral, or tropical notes contain volatile aromatic compounds that evaporate under excess heat or agitation. Lower RPM, controlled temperature descent, and circular pours were chosen specifically to protect these characteristics through the full extraction.
Bean Character
Dense bean — elevated growing altitude
High cell-wall resistance limits water penetration — grind -4 from roast baseline. Bloom and temperature offset upward to compensate. Reduces uneven saturation risk across the bed.
Engine Calibration
GRIND535361TEMP92°88°92°RPM706575
Iced Adaptation
Brew Method · Drip on Ice
Concentrated brew — ice restores balance as it melts
Brewing 165ml of hot water directly onto 60g of ice. The pour targets 27% above equivalent hot-serve concentration — ice melts into the cup and dilutes the brew to its correct strength. Grind is tuned finer than a hot extraction at this ratio: ice melt reduces extraction efficiency, so the recipe pre-compensates with increased surface area.
Hot Water · 165ml
Brews at 27% above final strength — ice corrects
Ice · 60g
Melts to dilute and chill — 225ml total output
The Intent
Aromatic preservation
Dense high-altitude beans
Layered extraction
Even saturation
The Decisions
Grind · 53
Medium grind — balanced flow and contact
Looks like coarse sea salt. Derived from Stage 1 range 53–61. Natural offset: +6 (coarser), density -4. Limits over-extraction of process compounds. History pattern: -2. Minor — does not override bean constraints.
Bloom · 41s
Short bloom — low CO₂, fast saturation
41s base — derived from bean density and process. Insufficient bloom causes channelling across all subsequent pours.
Temp · 92→88°C
Descending curve — 4°C drop across pours
Starts at 92°C — upper bound of Stage 1 range. Descends 1°C per pour as solubles concentration drops. Natural ceiling: 92°C. Hard constraint — range clipped at upper bound.
Pour Structure · 5 Pours
Five-pour structure — maximum extraction control
Medium roast targets F1 range 4. Bean density (dense) favours more pours. Natural process: anchors structure at 4 pours. Wave filter geometry: +1 pour for even bed coverage.
Speed · 70 RPM
Moderate RPM — aromatic protection
Pattern · Circular
Circular — even flat-bed saturation
Flow Rate · 3.2 ml/s
Coupled to grind 53 — deterministic from grind range
Target Time · 2:27
Predicted extraction ±15s — runs long? grind coarser
Your History
Learning · From Your History
Calibrated from your brewing history
Grind shifted finer by 2. Pattern was weak but consistent across recent brews. Minor adjustment applied. Effect is limited and does not override bean constraints.
Crafted by BrewMind