1:15 · 225 ml
FABIO CABALLERO JR.
Karot Coffee Co. · Honduras
Washed · Dark
Tasting notes: Cacao · Port · Twilight
Choose a number to see why
- 0:00Bloom40 ml of water · 89 °C · 3.3 ml/s · wait 37 s, swirl40 ml+40 ml
- 0:49Pour 1Slow spiral · 87 °C · wait 19 s, swirl110 ml+70 ml
- 1:30Pour 2Slow spiral · 85 °C · wait 19 s, swirl175 ml+65 ml
- 2:09Pour 3Slow spiral · 85 °C · 3.3 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
FABIO CABALLERO JR. · Karot Coffee Co.
Grind 66 · 89 °C · 37 s · 1:30–2:30
Calculated by BrewMind's AI from this bean's altitude, process and roast, then checked against physical limits before you saw it.
This bean's sweetness lives in its texture, so weight and sweetness are chosen before clarity. Its density is typical, so nothing is corrected for it.
The decisions
Rock salt. Nothing about this bean calls for a change, so the grind follows the roast.
Dial in your grinder →89 °C to start, then 87 °C and 85 °C. Heat opens the grounds early; stepping down keeps the finish sweet, not bitter.
40 ml of water, then a 37-second wait. A short wait is enough before the next pour.
More of the water goes in early, while flavour comes out fastest. Three pours after the bloom keep body and clarity in step.
40 → 110 → 175 → 225 ml
Spiral pours reach the edges and stir the whole bed.
Among similar beans
TYPICAL RANGE OF 62 SIMILAR RECIPES · WASHED · DARK