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POURS
5
1:15 · 225ml

Duwancho

Designed for: Parma violets · blueberry
Zennor · Ethiopia
First brew estimate — rate it to improve
✦ tailored from bag label
Natural + Anaerobic · Medium
Parma VioletsBlueberrySummer Fruits
Dose
15g
Output
225ml
Grind
RPM
62
Ratio
1:15
Filter
Wave
Brew Session
Ready
0:00
Time
—
Water Added
0%
Bloom
Main
3rd Pour
4th Pour
Finish
0:00
1:04
1:40
2:17
2:44
Current Step
—
Next Step
—
Log your taste after brewing — it improves your next recipe.
Pour Timeline
0ml
bloom
45ml
2nd
113ml
3rd
181ml
4th
220ml
5th
225ml
0:00
1:00
2:00
3:00
4:00
Pour Sequence · 5 Pours
ml°Cml/sPatternWait
Bloom4588°3.2Center
50s
agitate
2nd Pour6888°3.2Spiral
15s
3rd Pour6888°3.2Spiral
15s
4th Pour3988°3.2Spiral
15s
5th Pour588°3.2Spiral
--
Target Time3:30–4:30
Brew Science

Why this recipe

Duwancho · Zennor
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 very dense bean, slow to give up flavour, so it is set to draw out its sweetness.

The Decisions
Grind · 65
Coarse grind
Raw sugar. Fermented beans give up flavour fast, so it's set coarser; the dense bean pulls it back finer.
Dial in your grinder
Temp · 88°C
One steady heat
88° for every pour. Holding it level keeps every pour extracting at the same pace.
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 · 5 pours
Bloom and four pours
More of the water goes in early, while flavour comes out fastest. More, smaller pours stir the bed gently, for a cleaner, lighter cup.
62 RPM · SPIRAL · 3.2 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.
Earlier recipes considered
Earlier recipes were part of this calculation.
The Settings
GRIND65FINECOARSETEMP88°84°96°RPM6260120
Crafted by BrewMind