1:15 · 145 ml + 80 g ice
Fazenda
SOIL ROASTERS · Brazil
Natural · Medium
Tasting notes: Chocolate · Toffee · Nuts
Choose a number to see why
Ice · 80 g in the cup before you start
- 0:00Bloom40 ml of water · 92 °C · wait 39 s, swirl40 ml+40 ml
- 0:52Pour 1Slow spiral · 89 °C · wait 18 s, swirl70 ml+30 ml
- 1:20Pour 2Slow spiral · 88 °C · wait 18 s, swirl98 ml+28 ml
- 1:47Pour 3Slow spiral · 88 °C · wait 18 s, swirl122 ml+24 ml
- 2:12Pour 4Slow spiral · 88 °C · let it drain145 ml+23 ml
Log your taste after brewing. It improves your next recipe.
Why this recipe
Fazenda · SOIL ROASTERS
Grind 53 · 92 °C · 39 s · 3:30–4:30
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. It is a very soft bean that gives up flavour fast, so the recipe stays gentle to avoid bitterness.
The decisions
145 ml of water drips onto 80 g of ice. It starts strong on purpose; the melting ice, 36% of the cup, brings it to drinking strength.
Coarse sea salt. Naturals give up flavour fast, so it's set coarser, and the soft bean takes it much coarser still.
Dial in your grinder →92 °C to start, then 89 °C and 88 °C. Hotter turns a natural's fruit harsh, so 92 °C is its limit.
40 ml of water, then a 39-second wait. Escaping gas pushes water away; waiting it out lets the pours that follow soak in evenly.
A flat-bottom filter needs one more pour to wet the bed evenly. More, smaller pours stir the bed gently, for a cleaner, lighter cup.
40 → 70 → 98 → 122 → 145 ml
Spiral pours reach the edges and stir the whole bed.
Earlier recipes for similar beans helped set these numbers.