1:15 · 225 ml
ETHIOPIA Shoondhisa — FOUR LETTER WORD COFFEE ROASTERS
FOUR LETTER WORD COFFEE ROASTERS · Shakiso, Guji, Ethiopia
Natural · Light
Tasting notes: Chocolate Dipped Dried Mango · Valencia Orange
Choose a number to see why
- 0:00Bloom45 ml of water · 88 °C · wait 41 s, swirl45 ml+45 ml
- 0:55Pour 1Slow spiral · 88 °C · wait 19 s, swirl135 ml+90 ml
- 1:41Pour 2Slow spiral · 88 °C · let it drain225 ml+90 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 Shoondhisa — FOUR LETTER WORD COFFEE ROASTERS · FOUR LETTER WORD COFFEE ROASTERS
Grind 66 · 88 °C · 41 s · 2:30–3:30
Calculated by BrewMind's AI from this bean's altitude, process and roast, then checked against physical limits before you saw it.
This bean's sweetness lives in its texture, so weight and sweetness are chosen before clarity. It is a dense bean, slow to give up flavour, so it is set to draw out its sweetness.
The decisions
Rock salt. Naturals give up flavour fast, so it's set coarser; the dense bean pulls it back a little finer.
Dial in your grinder →88 °C for every pour. Holding it level keeps every pour extracting at the same pace.
45 ml of water, then a 41-second wait. Escaping gas pushes water away; waiting it out lets the pours that follow soak in evenly.
Fewer, larger pours stir the bed more, for a heavier cup.
45 → 135 → 225 ml
Spiral pours reach the edges and stir the whole bed.
Earlier recipes for similar beans helped set these numbers.