POURS
3
1:15 · 225ml
Cusco
AUSTRÅTT KAFFEBRENNERI · Peru
Vaskel · Dark
Full BodyLight AcidityBaking ChockolateSpiceHazelnut
Dose
15g
Output
225ml
Grind
66
RPM
80
Ratio
1:15
Filter
Wave
Pour Timeline
0ml
bloom
40ml
2nd
135ml
3rd
225ml
0:00
1:00
2:00
3:00
Pour Sequence · 3 Pours
ml°Cml/sPatternWait
Bloom4088°3.3Center
40s
agitate
2nd Pour9586°3.2Spiral
19s
3rd Pour9085°3.3Spiral
--
Target Time2:30–3:30
AI Generated Brew Recipe
POURS
3
1:15 · 225ml
Cusco
Designed for: Full body · light acidity
AUSTRÅTT KAFFEBRENNERI · Peru
Vaskel · Dark
Full BodyLight AcidityBaking ChockolateSpiceHazelnut
Brew Session
Ready
0:00
Time
—
Water Added
0%
Bloom
Main
Finish
0:00
0:52
1:41
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
Bloom4088°3.3Center
40s
agitate
2nd Pour9586°3.2Spiral
19s
3rd Pour9085°3.3Spiral
--
Target Time2:30–3:30
Brew Science
Why this recipe
Cusco · AUSTRÅTT KAFFEBRENNERI
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 · 66
Coarse grind
Raw sugar. Dense beans give up flavour slowly, so it's set a little finer.
Dial in your grinder→Temp · 88→85°C
A small step down
88° to start, then 86° 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.
80 RPM · SPIRAL · 3.3 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.
The Settings
Crafted by BrewMind