1:15 · 225 ml
Chocolate Berry
Rabbit Hole Roasters · Guatemala (El Volcancito), Rwanda (Humure)
Washed · Medium
Tasting notes: Chocolate · Wild Berries · Red Berries
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- 0:00Bloom40 ml of water · 90 °C · 3.2 ml/s · wait 41 s, swirl40 ml+40 ml
- 0:54Pour 1Slow spiral · 88 °C · wait 26 s135 ml+95 ml
- 1:50Pour 2Slow spiral · 88 °C · 3.2 ml/s · let it drain225 ml+90 ml
Iced makes an iced version of this recipe. It takes about a minute.
Log your taste after brewing. It improves your next recipe.
Why this recipe
Chocolate Berry · Rabbit Hole Roasters
Grind 53 · 90 °C · 41 s · 2:30–3:30
Calculated by BrewMind's AI from this bean's altitude, process and roast, then checked against physical limits before you saw it.
This bean's sweetness lives in its texture, so weight and sweetness are chosen before clarity. Its density is typical, so nothing is corrected for it.
The decisions
Coarse sea salt. Nothing about this bean calls for a change, so the grind follows the roast.
Dial in your grinder →90 °C for the bloom, 88 °C after. Heat opens the grounds early; stepping down keeps the finish sweet, not bitter.
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.
More of the water goes in early, while flavour comes out fastest. Fewer, larger pours stir the bed more, for a heavier cup.
40 → 135 → 225 ml
Spiral pours reach the edges and stir the whole bed.
Among similar beans
TYPICAL RANGE OF 116 SIMILAR RECIPES · BLEND · WASHED · MEDIUM