1:15 · 225 ml
Chocolate Blueberry
Terroir Laboratory · Brazil Daterra, Colombia Wine Yeast Inoculation
Wine Yeast Inoculation · Medium
Tasting notes: Blueberry · Chocolate · Caramel
Tailored from the bag label.
Choose a number to see why
- 0:00Bloom40 ml of water · 92 °C · wait 38 s, swirl40 ml+40 ml
- 0:51Pour 1Circles · 89 °C · wait 20 s130 ml+90 ml
- 1:39Pour 2Circles · 88 °C · wait 18 s195 ml+65 ml
- 2:17Pour 3Circles · 88 °C · 3.3 ml/s · let it drain225 ml+30 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 Blueberry · Terroir Laboratory
Grind 58 · 92 °C · 38 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.
Fruit and floral aromas fade when pushed too hard, so the recipe is set to keep them. It is a soft bean that gives up flavour fast, so the recipe stays gentle to avoid bitterness.
The decisions
Coarse sea salt. This process gives up flavour slowly, so it's set finer; the soft bean pulls it back coarser.
Dial in your grinder →92 °C to start, then 89 °C and 88 °C. Heat opens the grounds early; stepping down keeps the finish sweet, not bitter.
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.
More of the water goes in early, while flavour comes out fastest. Three pours after the bloom keep body and clarity in step.
40 → 130 → 195 → 225 ml
Circular pours wet the flat bed evenly.
Among similar beans
TYPICAL RANGE OF 20 SIMILAR RECIPES · EXPERIMENTAL · MEDIUM
Coarser than most in this group. Soft beans extract fast, and a coarser grind keeps the cup clean.