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POURS
4
1:15 · 225ml

Delirante Café Anaeróbico El Salvador

Designed for: Panela · Chocolate blanco
DELIRANTE TOSTADORES DE CAFÉ · Finca Sta. Emilia. Tecapa Chinameca, El Salvador.
✦ tailored from bag label
Natural Anaeróbico · Light
PanelaChocolate BlancoTé Verde
Dose
15g
Output
225ml
Grind
RPM
72
Ratio
1:15
Filter
Wave
Brew Session
Ready
0:00
Time
—
Water Added
0%
Bloom
Main
3rd Pour
Finish
0:00
1:04
1:39
2:18
Current Step
—
Next Step
—
Log your taste after brewing — it improves your next recipe.
Pour Timeline
0ml
bloom
45ml
2nd
100ml
3rd
165ml
4th
225ml
0:00
1:00
2:00
3:00
Pour Sequence · 4 Pours
ml°Cml/sPatternWait
Bloom4591°3.3Center
50s
agitate
2nd Pour5587°3.3Spiral
19s
3rd Pour6587°3.3Spiral
19s
4th Pour6087°3.3Spiral
--
Target Time2:30–3:30
Brew Science

Why this recipe

Delirante Café Anaeróbico El Salvador · DELIRANTE TOSTADORES DE CAFÉ
Extraction Strategy
Fermentation in check

Fermented flavours turn boozy and sharp when pushed, so heat and stirring are held back to keep the fruit clean. It is a soft bean that gives up flavour fast, so the recipe stays gentle to avoid bitterness.

The Decisions
Grind · 70
Coarse grind
Raw sugar. Fermented beans give up flavour fast, so it's set coarser, and the soft bean takes it coarser still.
Dial in your grinder
Temp · 91→87°C
A clear step down
91° for the bloom, 87° after. Hotter turns fermented fruit boozy, so 91° is its limit.
Bloom · 50s
Long bloom
45 ml of water, then a 50-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
Four pours keep body and clarity in step.
72 RPM · SPIRAL · 3.3 ML/S
A slower spin lands the water softly, keeping harsh notes out of the cup. Spiral pours reach the edges and stir the whole bed.
Among Similar Beans
GRIND70FINECOARSETEMP91°84°96°RPM7260120
MIDDLE HALF OF 59 CALCULATED · ANAEROBIC · LIGHT

Coarser than most in this group. Soft beans extract fast, and a coarser grind keeps the cup clean.

Kindred Beans
Crafted by BrewMind