1:15 · 225 ml
F.ET.HAMB
Nomad Coffee · Hambela, Ethiopia
Natural · Medium
Tasting notes: Cacao Nibs · Cereza · Arándanos
Tailored from the bag label.
Choose a number to see why
- 0:00Bloom40 ml of water · 91 °C · wait 47 s, swirl40 ml+40 ml
- 1:00Pour 1Circles · 89 °C · wait 17 s, swirl120 ml+80 ml
- 1:43Pour 2Circles · 89 °C · 3.2 ml/s · wait 17 s, swirl180 ml+60 ml
- 2:18Pour 3Circles · 89 °C · 3.2 ml/s · let it drain225 ml+45 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.ET.HAMB · Nomad Coffee
Grind 55 · 91 °C · 47 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
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 →91 °C for the bloom, 89 °C after. Heat opens the grounds early; stepping down keeps the finish sweet, not bitter.
40 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.
40 → 120 → 180 → 225 ml
Circular pours keep the cone evenly wet.
Among similar beans
TYPICAL RANGE OF 24 SIMILAR RECIPES · ETHIOPIA · NATURAL · MEDIUM