1:15 · 225 ml
Ethiopia Suke Werekata
Outpost Coffee · Uraga, Ethiopia
Natural · Light
Tasting notes: Tropical Punch · Nectarine
Choose a number to see why
- 0:00Bloom45 ml of water · 92 °C · wait 49 s, swirl45 ml+45 ml
- 1:04Pour 1Circles · 91 °C · wait 27 s, swirl130 ml+85 ml
- 1:59Pour 2Circles · 91 °C · 3.1 ml/s · wait 27 s, swirl190 ml+60 ml
- 2:46Pour 3Circles · 91 °C · let it drain225 ml+35 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 Suke Werekata · Outpost Coffee
Grind 36 · 92 °C · 49 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.
Fruit and floral aromas fade when pushed too hard, so the recipe is set to keep them. 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 49-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 → 130 → 190 → 225 ml
Circular pours keep the cone evenly wet.
Among similar beans
TYPICAL RANGE OF 58 SIMILAR RECIPES · ETHIOPIA · NATURAL · LIGHT