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POURS
3
1:15 · 225ml

Colombia Las Garzas Natural

Designed for: piña · arándano
Azahar Coffee Company · Gaitania, Planadas, Tolima, Colombia
Natural, Cerezas Fermentadas Durante 38 Horas Y Secadas Durante Ocho Días En Camas Africanas Elevadas Bajo Dosel · Dark
PiñaArándanoVioletaCola
Dose
15g
Output
225ml
Grind
RPM
70
Ratio
1:15
Filter
Wave
Brew Session
Ready
0:00
Time
—
Water Added
0%
Bloom
Main
Finish
0:00
0:52
1:40
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
40s
agitate
2nd Pour9587°3.3Spiral
19s
agitate
3rd Pour9085°3.3Spiral
--
Target Time2:30–3:30
Brew Science

Why this recipe

Colombia Las Garzas natural · Azahar Coffee Company
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 · 69
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→85°C
A clear step down
89° to start, then 87° and 85°. Heat opens the grounds early; stepping down keeps the finish sweet, not bitter.
Bloom · 40s
Medium bloom
40 ml of water, then a 40-second wait. Escaping gas pushes water away; waiting it out lets the pours that follow soak in evenly.
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.
70 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.
The Settings
GRIND69FINECOARSETEMP89°84°96°RPM7060120
Crafted by BrewMind