1:15 · 225 ml
Ethiopia Yiirgacheffe
Home Roast · Ethiopia
Washed · Medium
Tasting notes: Jasmine · Lemon Zest · Stone Fruit
Choose a number to see why
- 0:00Bloom40 ml of water · 92 °C · wait 48 s, swirl40 ml+40 ml
- 1:01Pour 1Circles · 88 °C · wait 14 s115 ml+75 ml
- 1:39Pour 2Circles · 88 °C · 3.2 ml/s · wait 14 s175 ml+60 ml
- 2:12Pour 3Circles · 88 °C · 3.2 ml/s · let it drain225 ml+50 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 Yiirgacheffe · Home Roast
Grind 50 · 92 °C · 48 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.
Fruit and floral aromas fade when pushed too hard, so the recipe is set to keep them. It is a dense bean, slow to give up flavour, so it is set to draw out its sweetness.
The decisions
Granulated sugar. Dense beans give up flavour slowly, so it's set a little finer.
Dial in your grinder →92 °C for the bloom, 88 °C after. Heat opens the grounds early; stepping down keeps the finish sweet, not bitter.
40 ml of water, then a 48-second wait. Escaping gas pushes water away; waiting it out lets the pours that follow soak in evenly.
The Wave's flat bed needs one more pour to wet evenly. Three pours after the bloom keep body and clarity in step.
40 → 115 → 175 → 225 ml
Circular pours wet the flat bed evenly.
Among similar beans
TYPICAL RANGE OF 21 SIMILAR RECIPES · ETHIOPIA · WASHED · MEDIUM