POURS
3
1:15 · 225ml
Ethiopia Worka Sakaro Anaerobic Natural
Red Rooster · Ethiopia
✦ tailored from bag label
Anaerobic · Light
Dose
15g
Output
225ml
Grind
57
RPM
62
Ratio
1:15
Filter
Wave
Pour Timeline
0ml
bloom
45ml
2nd
135ml
3rd
225ml
0:00
1:00
2:00
3:00
Pour Sequence · 3 Pours
ml°Cml/sPatternWait
Bloom4588°3.2Center
50s
agitate
2nd Pour9088°3.2Spiral
19s
3rd Pour9088°3.2Spiral
--
Target Time2:30–3:30
AI Generated Brew Recipe
POURS
3
1:15 · 225ml
Ethiopia Worka Sakaro Anaerobic Natural
Red Rooster · Ethiopia
✦ tailored from bag label
Anaerobic · Light
Brew Session
Ready
0:00
Time
—
Water Added
0%
Bloom
Main
Finish
0:00
1:04
1:51
Current Step
—
Next Step
—
Log your taste after brewing — it improves your next recipe.
Pour Timeline
0ml
bloom
45ml
2nd
135ml
3rd
225ml
0:00
1:00
2:00
3:00
Pour Sequence · 3 Pours
ml°Cml/sPatternWait
Bloom4588°3.2Center
50s
agitate
2nd Pour9088°3.2Spiral
19s
3rd Pour9088°3.2Spiral
--
Target Time2:30–3:30
Brew Science
Why this recipe
Ethiopia Worka Sakaro Anaerobic Natural · Red Rooster
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 · 57
Medium-coarse grind
Coarse sea 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 · 88°C
One steady heat
88° for every pour. Holding it level keeps every pour extracting at the same pace.
Bloom · 50s
Long bloom
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.
Pour Structure · 3 pours
Bloom and two pours
Fewer, larger pours stir the bed more, for a heavier cup.
62 RPM · SPIRAL · 3.2 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.
The Settings
Crafted by BrewMind