1:15 · 225 ml
ETHIOPIA YIRGACHEFFE HARU SUKE
ORIKA Coffee Company · Ethiopia Yirgacheffe
Anaerobic Natural · Light
Tasting notes: Honey · Jasmine · Sweet Nectar
Tailored from the bag label.
Choose a number to see why
- 0:00Bloom45 ml of water · 91 °C · wait 50 s, swirl45 ml+45 ml
- 1:04Pour 1Slow spiral · 89 °C · wait 15 s105 ml+60 ml
- 1:37Pour 2Slow spiral · 87 °C · wait 15 s155 ml+50 ml
- 2:07Pour 3Slow spiral · 85 °C · let it drain225 ml+70 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 HARU SUKE · ORIKA Coffee Company
Grind 69 · 91 °C · 50 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.
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
Rock 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 →91 °C to start, then 89 °C, 87 °C and 85 °C. Hotter turns fermented fruit boozy, so 91 °C is its limit.
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.
Three pours after the bloom keep body and clarity in step.
45 → 105 → 155 → 225 ml
Spiral pours reach the edges and stir the whole bed.