1:15 · 225 ml
Ethiopia Wush Wush
Sk Coffee · Ethiopia
Natural · Light
Tasting notes: Watermelon · Green Tea · Blue Raspberry
Tailored from the bag label.
Choose a number to see why
- 0:00Bloom40 ml of water · 88 °C · 3.3 ml/s · wait 39 s, swirl40 ml+40 ml
- 0:51Pour 1Slow spiral · 88 °C · wait 18 s, swirl100 ml+60 ml
- 1:28Pour 2Slow spiral · 88 °C · wait 18 s, swirl160 ml+60 ml
- 2:05Pour 3Slow spiral · 88 °C · let it drain225 ml+65 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 Wush Wush · Sk Coffee
Grind 57 · 88 °C · 39 s · 3:00–4:00
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
Coarse sea 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.
40 ml of water, then a 39-second wait. Escaping gas pushes water away; waiting it out lets the pours that follow soak in evenly.
A flat-bottom filter needs one more pour to wet the bed evenly. Three pours after the bloom keep body and clarity in step.
40 → 100 → 160 → 225 ml
Spiral pours reach the edges and stir the whole bed.