1:15 · 150 ml + 75 g ice
DECAF CAJAMARCA
Bb · Cajamarca, Peru
Mountain Water Process · Medium
Tasting notes: Maple Syrup · Roasted Nuts · Tangerine
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Ice · 75 g in the cup before you start
- 0:00Bloom40 ml of water · 89 °C · 3.2 ml/s · wait 41 s, swirl40 ml+40 ml
- 0:54Pour 1Circles · 88 °C · wait 26 s105 ml+65 ml
- 1:40Pour 2Circles · 88 °C · 3.2 ml/s · let it drain150 ml+45 ml
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Why this recipe
DECAF CAJAMARCA · Bb
Grind 48 · 89 °C · 41 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.
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
150 ml of water drips onto 75 g of ice. It starts strong on purpose; the melting ice, 33% of the cup, brings it to drinking strength.
Granulated sugar. Nothing about this bean calls for a change, so the grind follows the roast.
Dial in your grinder →89 °C for the bloom, 88 °C after. Heat opens the grounds early; stepping down keeps the finish sweet, not bitter.
40 ml of water, then a 41-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. Fewer, larger pours stir the bed more, for a heavier cup.
40 → 105 → 150 ml
Circular pours wet the flat bed evenly.
Earlier recipes for similar beans helped set these numbers.