← EXPLORE
POURS
4
1:15 · 225ml

COMITÉ VITUYA

Designed for: HIBISCUS · FRUTOS ROJOS
Puerto Blest · PERÚ
First brew estimate — rate it to improve
✦ tailored from bag label
LAVADO · Light
HIBISCUSFRUTOS ROJOSMANDARINA
Dose
15g
Output
225ml
Grind
RPM
78
Ratio
1:15
Filter
Wave
Brew Session
Ready
0:00
Time
—
Water Added
0%
Bloom
Main
3rd Pour
Finish
0:00
0:56
1:42
2:22
Current Step
—
Next Step
—
Log your taste after brewing — it improves your next recipe.
Pour Timeline
0ml
bloom
45ml
2nd
120ml
3rd
180ml
4th
225ml
0:00
1:00
2:00
3:00
4:00
Pour Sequence · 4 Pours
ml°Cml/sPatternWait
Bloom4594°3.1Center
41s
agitate
2nd Pour7593°3.1Circular
22s
3rd Pour6093°3.2Circular
22s
4th Pour4593°3.2Circular
--
Target Time3:00–4:00
Brew Science

Why this recipe

COMITÉ VITUYA · Puerto Blest
Extraction Strategy
Aroma first

Fruit and floral aromas fade when pushed too hard, so the recipe is set to keep them. Its density is typical, so nothing is corrected for it.

The Decisions
Grind · 43
Medium grind
Coarse salt. Nothing about this bean calls for a change, so the grind follows the roast.
Dial in your grinder
Temp · 94→93°C
A small step down
94° for the bloom, 93° after. Heat opens the grounds early; stepping down keeps the finish sweet, not bitter.
Bloom · 41s
Medium bloom
45 ml of water, then a 41-second wait. Escaping gas pushes water away; waiting it out lets the pours that follow soak in evenly.
Pour Structure · 4 pours
Bloom and three pours
More of the water goes in early, while flavour comes out fastest. Four pours keep body and clarity in step.
78 RPM · CIRCULAR · 3.1 ML/S
A faster spin stirs the bed harder, so the cup comes out full and even. Circular pours wet the flat bed evenly.
Earlier recipes considered
Earlier recipes were part of this calculation.
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Crafted by BrewMind