POURS
3
1:15 · 225ml
Geisha
La Receta · Alto Inambari, Puno, Peru
✦ tailored from bag label
Lavado · Light
Frutos CitricosChocolateMiel De Maple
Dose
15g
Output
225ml
Grind
47
RPM
75
Ratio
1:15
Filter
Wave
Pour Timeline
0ml
bloom
40ml
2nd
135ml
3rd
225ml
0:00
1:00
2:00
3:00
Pour Sequence · 3 Pours
ml°Cml/sPatternWait
Bloom4089°3.2Center
37s
agitate
2nd Pour9587°3.1Spiral
26s
3rd Pour9087°3.2Spiral
--
Target Time2:30–3:30
AI Generated Brew Recipe
POURS
3
1:15 · 225ml
Geisha
Designed for: frutos citricos · chocolate
La Receta · Alto Inambari, Puno, Peru
✦ tailored from bag label
Lavado · Light
Frutos CitricosChocolateMiel De Maple
Brew Session
Ready
0:00
Time
—
Water Added
0%
Bloom
Main
Finish
0:00
0:50
1:46
Current Step
—
Next Step
—
Log your taste after brewing — it improves your next recipe.
Pour Timeline
0ml
bloom
40ml
2nd
135ml
3rd
225ml
0:00
1:00
2:00
3:00
Pour Sequence · 3 Pours
ml°Cml/sPatternWait
Bloom4089°3.2Center
37s
agitate
2nd Pour9587°3.1Spiral
26s
3rd Pour9087°3.2Spiral
--
Target Time2:30–3:30
Brew Science
Why this recipe
Geisha · La Receta
Extraction Strategy
Body first
This bean's sweetness lives in its texture, so weight and sweetness are chosen before clarity. It is a dense bean, slow to give up flavour, so it is set to draw out its sweetness.
The Decisions
Grind · 47
Medium grind
Coarse salt. Dense beans give up flavour slowly, so it's set a little finer.
Dial in your grinder→Temp · 89→87°C
A small step down
89° for the bloom, 87° after. Heat opens the grounds early; stepping down keeps the finish sweet, not bitter.
Bloom · 37s
Short bloom
40 ml of water, then a 37-second wait. A short wait is enough before the next pour.
Pour Structure · 3 pours
Bloom and two pours
More of the water goes in early, while flavour comes out fastest. Fewer, larger pours stir the bed more, for a heavier cup.
75 RPM · SPIRAL · 3.2 ML/S
A slower spin lands the water softly, keeping harsh notes out of the cup. Spiral pours reach the edges and stir the whole bed.
The Settings
Crafted by BrewMind