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POURS
4
1:15 · 225ml

Ecuador Finca La Noria

Designed for: яблочный шорле · красная слива
Fauno Coffee · Ecuador, Loja
First brew estimate — rate it to improve
✦ tailored from bag label
Мытая, Двойная Анаэробная Ферментация · Light
Яблочный ШорлеКрасная СливаКлюкваЯгоды МожжевельникаКрасный Апельсин
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
1:05
1:51
2:37
Current Step
—
Next Step
—
Log your taste after brewing — it improves your next recipe.
Pour Timeline
0ml
bloom
45ml
2nd
105ml
3rd
165ml
4th
225ml
0:00
1:00
2:00
3:00
4:00
Pour Sequence · 4 Pours
ml°Cml/sPatternWait
Bloom4591°3Center
50s
agitate
2nd Pour6088°3Spiral
26s
3rd Pour6088°3Spiral
26s
4th Pour6088°3Spiral
--
Target Time3:00–4:00
Brew Science

Why this recipe

Ecuador Finca La Noria · Fauno Coffee
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. Its density is typical, so nothing is corrected for it.

The Decisions
Grind · 48
Medium grind
Coarse salt. This process gives up flavour fast, so it's set coarser.
Dial in your grinder
Temp · 91→88°C
A small step down
91° for the bloom, 88° after. Hotter turns this bean harsh, 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 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.
The Settings
GRIND48FINECOARSETEMP91°84°96°RPM7260120
Crafted by BrewMind