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POURS
3
1:15 · 225ml

Costa Rica Honey Process

Designed for: miel · caramel
Manoir Du Café · Costa Rica
Honey · Medium
MielCaramel
Dose
15g
Output
225ml
Grind
RPM
82
Ratio
1:15
Filter
Wave
Brew Session
Ready
0:00
Time
—
Water Added
0%
Bloom
Main
Finish
0:00
0:53
1:48
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°3.2Center
40s
agitate
2nd Pour9588°3.2Spiral
26s
agitate
3rd Pour9088°3.2Spiral
--
Target Time2:30–3:30
Brew Science

Why this recipe

Costa Rica Honey Process · Manoir du café
Extraction Strategy
Body first

This bean's sweetness lives in its texture, so weight and sweetness are chosen before clarity. Its density is typical, so nothing is corrected for it.

The Decisions
Grind · 51
Medium-coarse grind
Coarse sea salt. Honey-process sugars give up flavour fast, so it's set coarser.
Dial in your grinder
Temp · 89→88°C
A small step down
89° for the bloom, 88° after. 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.
82 RPM · SPIRAL · 3.2 ML/S
A faster spin stirs the bed harder, so the cup comes out full and even. Spiral pours reach the edges and stir the whole bed.
Among Similar Beans
GRIND51FINECOARSETEMP89°84°96°RPM8260120
COSTA RICA · HONEY · MEDIUM — 9 CALCULATED
Kindred Beans
Crafted by BrewMind