1:15 · 225 ml
Confetti Club
DAK · Huila, Colombia
Anaerobic Natural · Light
Tasting notes: Bubble Gum · Cherry Soda · Raspberry Lollipop
Tailored from the bag label.
Choose a number to see why
- 0:00Bloom45 ml of water · 88 °C · wait 45 s, swirl45 ml+45 ml
- 0:59Pour 1Circles · 86 °C · wait 20 s105 ml+60 ml
- 1:38Pour 2Circles · 85 °C · wait 20 s160 ml+55 ml
- 2:15Pour 3Circles · 85 °C · let it drain225 ml+65 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
Confetti Club · DAK
Grind 54 · 88 °C · 45 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. Its density is typical, so nothing is corrected for it.
The decisions
Coarse sea salt. Fermented beans give up flavour fast, so it's set coarser.
Dial in your grinder →88 °C to start, then 86 °C and 85 °C. Heat opens the grounds early; stepping down keeps the finish sweet, not bitter.
45 ml of water, then a 45-second wait. Escaping gas pushes water away; waiting it out lets the pours that follow soak in evenly.
Three pours after the bloom keep body and clarity in step.
45 → 105 → 160 → 225 ml
Circular pours wet the flat bed evenly.
Earlier recipes for similar beans helped set these numbers.
Among similar beans
TYPICAL RANGE OF 36 SIMILAR RECIPES · COLOMBIA · EXPERIMENTAL · LIGHT
Coarser than most in this group. The process asks for a gentler extraction.