1:15 · 225 ml
Ethiopia Sidama Alo 74158 Anaerobic Washed Grade 1
Central Coast Coffee · Bensa, Sidama, Ethiopia
Anaerobic Washed · Light
Tasting notes: Yellow Pear · Lime · White Tea
Choose a number to see why
- 0:00Bloom45 ml of water · 87 °C · wait 50 s, swirl45 ml+45 ml
- 1:05Pour 1Slow spiral · 85 °C · wait 27 s93 ml+48 ml
- 1:47Pour 2Slow spiral · 85 °C · wait 27 s161 ml+68 ml
- 2:36Pour 3Slow spiral · 85 °C · wait 27 s200 ml+39 ml
- 3:16Pour 4Slow spiral · 85 °C · let it drain225 ml+25 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 Sidama Alo 74158 Anaerobic Washed Grade 1 · Central Coast Coffee
Grind 40 · 87 °C · 50 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.
Fermented flavours turn boozy and sharp when pushed, so heat and stirring are held back to keep the fruit clean. 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. Fermented beans give up flavour fast, so it's set coarser; the dense bean pulls it back finer.
Dial in your grinder →87 °C for the bloom, 85 °C after. Heat opens the grounds early; stepping down keeps the finish sweet, not bitter.
45 ml of water, then a 50-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. More, smaller pours stir the bed gently, for a cleaner, lighter cup.
45 → 93 → 161 → 200 → 225 ml
Spiral pours reach the edges and stir the whole bed.