← EXPLORE
POURS
4
1:15 · 225ml

Estelar

Designed for: stone fruit · milk chocolate
Café Estelar · Mexico, Chiapas
✦ tailored from bag label
Washed · Medium
Stone FruitMilk ChocolateCaramel
Dose
15g
Output
225ml
Grind
RPM
87
Ratio
1:15
Filter
Wave
Brew Session
Ready
0:00
Time
—
Water Added
0%
Bloom
Main
3rd Pour
Finish
0:00
0:58
1:36
2:11
Current Step
—
Next Step
—
Log your taste after brewing — it improves your next recipe.
Pour Timeline
0ml
bloom
40ml
2nd
115ml
3rd
180ml
4th
225ml
0:00
1:00
2:00
3:00
Pour Sequence · 4 Pours
ml°Cml/sPatternWait
Bloom4092°3.1Center
45s
agitate
2nd Pour7588°3.1Circular
14s
3rd Pour6588°3.1Circular
14s
4th Pour4588°3.2Circular
--
Target Time2:30–3:30
Brew Science

Why this recipe

Estelar · Café estelar
Extraction Strategy
Nothing pushed

No single note leads this bean, so the cup is kept sweet and even. Its density is typical, so nothing is corrected for it.

The Decisions
Grind · 53
Medium-coarse grind
Coarse sea salt. Nothing about this bean calls for a change, so the grind follows the roast.
Dial in your grinder
Temp · 92→88°C
A clear step down
92° for the bloom, 88° after. Heat opens the grounds early; stepping down keeps the finish sweet, not bitter.
Bloom · 45s
Medium bloom
40 ml of water, then a 45-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
More of the water goes in early, while flavour comes out fastest. Four pours keep body and clarity in step.
87 RPM · CIRCULAR · 3.1 ML/S
A faster spin stirs the bed harder, so the cup comes out full and even. Circular pours wet the flat bed evenly.
Among Similar Beans
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Crafted by BrewMind