1:15 · 225 ml
ETHIOPIA, Alemayehu Sali
Polar Bear COFFEE ROASTERS · Uraga Woreda In The Guji Region, Ethiopia
Natural (bærtorket) · Light
Tasting notes: Honey · Strawberry · Caramel
Choose a number to see why
- 0:00Bloom45 ml of water · 92 °C · wait 51 s, swirl45 ml+45 ml
- 1:06Pour 1Circles · 91 °C · wait 30 s115 ml+70 ml
- 1:59Pour 2Circles · 91 °C · wait 30 s175 ml+60 ml
- 2:49Pour 3Circles · 91 °C · let it drain225 ml+50 ml
Iced makes an iced version of this recipe. It takes about a minute.
Log your taste after brewing. It improves your next recipe.
Why this recipe
ETHIOPIA, Alemayehu Sali · Polar Bear COFFEE ROASTERS
Grind 37 · 92 °C · 51 s · 3:00–4:30
Calculated by BrewMind's AI from this bean's altitude, process and roast, then checked against physical limits before you saw it.
No single note leads this bean, so the cup is kept sweet and even. It is a very dense bean, slow to give up flavour, so it is set to draw out its sweetness.
The decisions
Fine table salt. Naturals give up flavour fast, so it's set coarser; the dense bean pulls it back finer.
Dial in your grinder →92 °C for the bloom, 91 °C after. Hotter turns a natural's fruit harsh, so 92 °C is its limit.
45 ml of water, then a 51-second wait. Escaping gas pushes water away; waiting it out lets the pours that follow soak in evenly.
More of the water goes in early, while flavour comes out fastest. Three pours after the bloom keep body and clarity in step.
45 → 115 → 175 → 225 ml
Circular pours wet the flat bed evenly.
Among similar beans
TYPICAL RANGE OF 58 SIMILAR RECIPES · ETHIOPIA · NATURAL · LIGHT