1:15 · 160 ml + 65 g ice
El Salvador COE Rank 1
라이온스 커피 로스터스 · Chalatenango, El Salvador
Honey · Medium
Tasting notes: Peach · Apricot · Honey
Tailored from the bag label.
Choose a number to see why
Ice · 65 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, swirl83 ml+38 ml
- 1:26Pour 2Circles · 88 °C · 3.2 ml/s · wait 22 s, swirl114 ml+31 ml
- 1:57Pour 3Circles · 88 °C · 3.2 ml/s · wait 22 s, swirl138 ml+24 ml
- 2:27Pour 4Circles · 88 °C · 3.2 ml/s · let it drain160 ml+22 ml
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Why this recipe
El Salvador COE Rank 1 · 라이온스 커피 로스터스
Grind 46 · 90 °C · 37 s · 3:30–4:30
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. It is a dense bean, slow to give up flavour, so it is set to draw out its sweetness.
The decisions
160 ml of water drips onto 65 g of ice. It starts strong on purpose; the melting ice, 29% of the cup, brings it to drinking strength.
Granulated sugar. Honey-process sugars give up flavour fast, so it's set coarser; the dense bean pulls it back a little finer.
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.
The Wave's flat bed needs one more pour to wet evenly. More, smaller pours stir the bed gently, for a cleaner, lighter cup.
45 → 83 → 114 → 138 → 160 ml
Circular pours wet the flat bed evenly.
Earlier recipes for similar beans helped set these numbers.