1:15 · 225 ml
Funky Wush Wush Ethiopia
Perc Coffee · Ethiopia
Anaerobic · Light
Tasting notes: Watermelon Candy · Tamarind
Tailored from the bag label.
Choose a number to see why
- 0:00Bloom45 ml of water · 89 °C · wait 50 s, swirl45 ml+45 ml
- 1:04Pour 1Centre pour · 87 °C · wait 20 s125 ml+80 ml
- 1:49Pour 2Centre pour · 85 °C · wait 20 s180 ml+55 ml
- 2:26Pour 3Centre pour · 84 °C · wait 20 s205 ml+25 ml
- 2:54Pour 4Centre pour · 84 °C · let it drain225 ml+20 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
Funky Wush Wush Ethiopia · Perc Coffee
Grind 50 · 89 °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. A light roast is still dense and slow to give up flavour, so it is set to draw out its sweetness.
The decisions
Granulated sugar. Light roasts give up flavour slowly, so the grind is fine enough to reach their sweetness.
Dial in your grinder →89 °C to start, then 87 °C, 85 °C and 84 °C. Heat opens the grounds early; stepping down keeps the finish sweet, not bitter.
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, smaller pours stir the bed gently, for a cleaner, lighter cup.
45 → 125 → 180 → 205 → 225 ml
Center pours keep the water in one spot and disturb the bed least.