1:15 · 225 ml
Ethiopia Yirgacheffe Chelchele Heirloom Washed Grade 1
Central Coast Coffee · Chelchele Washing Station, Kochere Woreda, Yirgacheffe Growing Region, Ethiopia
Washed · Medium
Tasting notes: Toffee · Soft Nut Sweetness · Floral
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- 0:00Bloom45 ml of water · 90 °C · wait 47 s, swirl45 ml+45 ml
- 1:01Pour 1Circles · 88 °C · wait 22 s115 ml+70 ml
- 1:45Pour 2Circles · 88 °C · wait 22 s175 ml+60 ml
- 2:26Pour 3Circles · 88 °C · 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 Yirgacheffe Chelchele Heirloom Washed Grade 1 · Central Coast Coffee
Grind 53 · 90 °C · 47 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.
No single note leads this bean, so the cup is kept sweet and even. It is a very dense bean, slow to give up flavour, so it is set to draw out its sweetness.
The decisions
Coarse sea salt. Dense beans give up flavour slowly, so it's set finer.
Dial in your grinder →90 °C for the bloom, 88 °C after. Heat opens the grounds early; stepping down keeps the finish sweet, not bitter.
45 ml of water, then a 47-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 → 115 → 175 → 225 ml
Circular pours wet the flat bed evenly.