1:15 · 225 ml
Colombian Gigante Huila – Juanito Family – Castillo Experimental Lot 1
Burman Coffee · Colombia, Huila
Anaerobic Co-ferment Natural · Light
Tasting notes: Floral · Cocoa · Sweet Red Fruiy
First-brew estimate. Rate it to sharpen the next one.
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- 0:00Bloom45 ml of water · 91 °C · wait 50 s, swirl45 ml+45 ml
- 1:05Pour 1Circles · 91 °C · wait 26 s112 ml+67 ml
- 1:53Pour 2Circles · 91 °C · wait 26 s190 ml+78 ml
- 2:45Pour 3Circles · 91 °C · let it drain225 ml+35 ml
Iced makes an iced version of this recipe. It takes about a minute.
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Why this recipe
Colombian Gigante Huila – Juanito Family – Castillo Experimental Lot 1 · Burman Coffee
Grind 48 · 91 °C · 50 s · 3:00–4:00
Calculated by BrewMind's AI from this bean's altitude, process and roast, then checked against physical limits before you saw it.
No single note leads this bean, so the cup is kept sweet and even. Its density is typical, so nothing is corrected for it.
The decisions
Granulated sugar. Fermented beans give up flavour fast, so it's set coarser.
Dial in your grinder →91 °C for every pour. Hotter turns fermented fruit boozy, so 91 °C is its limit.
45 ml of water, then a 50-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.
45 → 112 → 190 → 225 ml
Circular pours wet the flat bed evenly.