1:15 · 225 ml
Geisha /26-860 Honey HX
Coffea Circulor · Palo Alto Boquete, Chiriqui
Honey · Light
Tasting notes: Honey · Mango · Pineapple
Tailored from the bag label.
Choose a number to see why
- 0:00Bloom45 ml of water · 91 °C · wait 40 s, swirl45 ml+45 ml
- 0:55Pour 1Circles · 91 °C · wait 22 s, swirl100 ml+55 ml
- 1:35Pour 2Circles · 91 °C · 3.1 ml/s · wait 22 s, swirl150 ml+50 ml
- 2:13Pour 3Circles · 91 °C · 3.1 ml/s · wait 22 s, swirl195 ml+45 ml
- 2:50Pour 4Circles · 91 °C · 3.1 ml/s · let it drain225 ml+30 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
Geisha /26-860 Honey HX · Coffea Circulor
Grind 48 · 91 °C · 40 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.
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. Honey-process sugars 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 every pour. Holding it level keeps every pour extracting at the same pace.
45 ml of water, then a 40-second wait. Escaping gas pushes water away; waiting it out lets the pours that follow soak in evenly.
The Wave's flat bed needs one more pour to wet evenly. More, smaller pours stir the bed gently, for a cleaner, lighter cup.
45 → 100 → 150 → 195 → 225 ml
Circular pours wet the flat bed evenly.
Among similar beans
TYPICAL RANGE OF 38 SIMILAR RECIPES · HONEY · LIGHT