1:15 · 225 ml
F.CR.JARD
Nomad Coffee · Costa Rica
Natural Anaerobic · Light
Tasting notes: Moras · Ciruela Roja · Tamarindo
First-brew estimate. Rate it to sharpen the next one.
Choose a number to see why
- 0:00Bloom45 ml of water · 91 °C · wait 50 s, swirl45 ml+45 ml
- 1:05Pour 1Slow spiral · 89 °C · wait 11 s105 ml+60 ml
- 1:35Pour 2Slow spiral · 89 °C · wait 11 s170 ml+65 ml
- 2:07Pour 3Slow spiral · 89 °C · let it drain225 ml+55 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
F.CR.JARD · Nomad Coffee
Grind 56 · 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. Its density is typical, so nothing is corrected for it.
The decisions
Coarse sea salt. Fermented beans give up flavour fast, so it's set coarser.
Dial in your grinder →91 °C for the bloom, 89 °C after. 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.
More of the water goes in early, while flavour comes out fastest. Three pours after the bloom keep body and clarity in step.
45 → 105 → 170 → 225 ml
Spiral pours reach the edges and stir the whole bed.
Earlier recipes for similar beans helped set these numbers.
Among similar beans
TYPICAL RANGE OF 67 SIMILAR RECIPES · ANAEROBIC · LIGHT