1:15 · 155 ml + 70 g ice
El Salvador COE Rank 1
Brewmind · Chalatenango, El Salvador
Honey · Medium
Tasting notes: Peach · Apricot · Honey
Tailored from the bag label.
Choose a number to see why
Ice · 70 g in the cup before you start
- 0:00Bloom45 ml of water · 90 °C · wait 37 s, swirl45 ml+45 ml
- 0:52Pour 1Circles · 88 °C · wait 22 s, swirl90 ml+45 ml
- 1:28Pour 2Circles · 88 °C · 3.2 ml/s · wait 22 s, swirl125 ml+35 ml
- 2:01Pour 3Circles · 88 °C · 3.2 ml/s · let it drain155 ml+30 ml
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Why this recipe
El Salvador COE Rank 1 · Brewmind
Grind 46 · 90 °C · 37 s · 3:00–4:00
Calculated by BrewMind's AI from this bean's altitude, process and roast, then checked against physical limits before you saw it.
Fruit and floral aromas fade when pushed too hard, so the recipe is set to keep them. Its density is typical, so nothing is corrected for it.
The decisions
155 ml of water drips onto 70 g of ice. It starts strong on purpose; the melting ice, 31% of the cup, brings it to drinking strength.
Granulated sugar. Honey-process sugars give up flavour fast, so it's set coarser.
Dial in your grinder →90 °C for the bloom, 88 °C after. Heat opens the grounds early; stepping down keeps the finish sweet, not bitter.
45 ml of water, then a 37-second wait. A short wait is enough before the next pour.
More of the water goes in early, while flavour comes out fastest. Three pours after the bloom keep body and clarity in step.
45 → 90 → 125 → 155 ml
Circular pours wet the flat bed evenly.
Earlier recipes for similar beans helped set these numbers.