1:15 · 225 ml
Franky Hoyos - Gesha Tropical
Black & White Coffee Roasters · Pitalito, Huila, Colombia
Advanced Washed · Light
Tasting notes: Guava · Mango · Orange Creamsicle
Choose a number to see why
- 0:00Bloom45 ml of water · 90 °C · wait 39 s, swirl45 ml+45 ml
- 0:54Pour 1Circles · 88 °C · wait 26 s125 ml+80 ml
- 1:47Pour 2Circles · 88 °C · wait 26 s185 ml+60 ml
- 2:33Pour 3Circles · 88 °C · let it drain225 ml+40 ml
Log your taste after brewing. It improves your next recipe.
Why this recipe
Franky Hoyos - Gesha Tropical · Black & White Coffee Roasters
Grind 48 · 90 °C · 39 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.
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
Granulated sugar. Dense beans give up flavour slowly, so it's set a little finer.
Dial in your grinder →90 °C for the bloom, 88 °C after. Heat opens the grounds early; stepping down keeps the finish sweet, not bitter.
45 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. Three pours after the bloom keep body and clarity in step.
45 → 125 → 185 → 225 ml
Circular pours wet the flat bed evenly.
Among similar beans
TYPICAL RANGE OF 57 SIMILAR RECIPES · COLOMBIA · WASHED · MEDIUM
Finer than most in this group. Dense beans need more surface to extract fully.