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POURS
3
1:15 · 225ml

Colombia - El Rancho Ombligón

Designed for: Liqueur · dark chocolate
Hola Coffee Roasters · Colombia · Huila, San Agustín
Natural (with Double Fermentation) · Light
LiqueurDark ChocolateCherry
Dose
15g
Output
225ml
Grind
RPM
65
Ratio
1:15
Filter
Wave
Brew Session
Ready
0:00
Time
—
Water Added
0%
Bloom
Main
Finish
0:00
0:48
1:36
Current Step
—
Next Step
—
Log your taste after brewing — it improves your next recipe.
Pour Timeline
0ml
bloom
40ml
2nd
135ml
3rd
225ml
0:00
1:00
2:00
3:00
Pour Sequence · 3 Pours
ml°Cml/sPatternWait
Bloom4089°3.3Center
36s
agitate
2nd Pour9587°3.3Spiral
19s
agitate
3rd Pour9087°3.3Spiral
--
Target Time2:30–3:30
Brew Science

Why this recipe

Colombia - El Rancho Ombligón · Hola Coffee Roasters
Extraction Strategy
Body first

This bean's sweetness lives in its texture, so weight and sweetness are chosen before clarity. It is a dense bean, slow to give up flavour, so it is set to draw out its sweetness.

The Decisions
Grind · 62
Coarse grind
Raw sugar. Naturals give up flavour fast, so it's set coarser; the dense bean pulls it back a little finer.
Dial in your grinder
Temp · 89→87°C
A small step down
89° for the bloom, 87° after. Heat opens the grounds early; stepping down keeps the finish sweet, not bitter.
Bloom · 36s
Short bloom
40 ml of water, then a 36-second wait. A short wait is enough before the next pour.
Pour Structure · 3 pours
Bloom and two pours
More of the water goes in early, while flavour comes out fastest. Fewer, larger pours stir the bed more, for a heavier cup.
65 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
GRIND62FINECOARSETEMP89°84°96°RPM6560120
MIDDLE HALF OF 24 CALCULATED · COLOMBIA · NATURAL · LIGHT

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

Kindred Beans
Crafted by BrewMind