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POURS
4
1:15 · 225ml

Ethiopia Halo Beriti Winey Fermentation

Designed for: Raspberry · Lime
Van Gülpen · Ethiopia, Yirgacheffe Gedeb
✦ tailored from bag label
Anaerobic · Light
RaspberryLimeTropical Fruits
Dose
15g
Output
225ml
Grind
RPM
62
Ratio
1:15
Filter
Wave
Brew Session
Ready
0:00
Time
—
Water Added
0%
Bloom
Main
3rd Pour
Finish
0:00
1:10
1:46
2:18
Current Step
—
Next Step
—
Log your taste after brewing — it improves your next recipe.
Pour Timeline
0ml
bloom
45ml
2nd
110ml
3rd
165ml
4th
225ml
0:00
1:00
2:00
3:00
4:00
Pour Sequence · 4 Pours
ml°Cml/sPatternWait
Bloom4591°3Center
55s
agitate
2nd Pour6590°3Spiral
14s
3rd Pour5590°3Spiral
14s
4th Pour6090°3Spiral
--
Target Time3:00–4:00
Brew Science

Why this recipe

Ethiopia Halo Beriti Winey Fermentation · Van Gülpen
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. It is a dense bean, slow to give up flavour, so it is set to draw out its sweetness.

The Decisions
Grind · 43
Medium grind
Coarse salt. Fermented beans give up flavour fast, so it's set coarser; the dense bean pulls it back a little finer.
Dial in your grinder
Temp · 91→90°C
A small step down
91° for the bloom, 90° after. Hotter turns fermented fruit boozy, so 91° is its limit.
Bloom · 55s
Long bloom
45 ml of water, then a 55-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.
62 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.
Among Similar Beans
GRIND43FINECOARSETEMP91°84°96°RPM6260120
ETHIOPIA · ANAEROBIC · LIGHT — 9 CALCULATED
Kindred Beans
Crafted by BrewMind