POURS
4
1:15 · 225ml
GERBICHO LELA
Kuma Coffee · ETHIOPIA SIDAMA ZONE
✦ tailored from bag label
WASHED · Light
APRICOTMANDARINSWEET TEA
Dose
15g
Output
225ml
Grind
40
RPM
72
Ratio
1:15
Filter
Wave
Pour Timeline
0ml
bloom
45ml
2nd
115ml
3rd
175ml
4th
225ml
0:00
1:00
2:00
3:00
4:00
Pour Sequence · 4 Pours
ml°Cml/sPatternWait
Bloom4591°3Center
36s
agitate
2nd Pour7091°3Circular
30s
3rd Pour6091°3.1Circular
30s
4th Pour5091°3Circular
--
Target Time3:00–4:00
AI Generated Brew Recipe
POURS
4
1:15 · 225ml
GERBICHO LELA
Designed for: APRICOT · MANDARIN
Kuma Coffee · ETHIOPIA SIDAMA ZONE
✦ tailored from bag label
WASHED · Light
APRICOTMANDARINSWEET TEA
Brew Session
Ready
0:00
Time
—
Water Added
0%
Bloom
Main
3rd Pour
Finish
0:00
0:51
1:44
2:34
Current Step
—
Next Step
—
Log your taste after brewing — it improves your next recipe.
Pour Timeline
0ml
bloom
45ml
2nd
115ml
3rd
175ml
4th
225ml
0:00
1:00
2:00
3:00
4:00
Pour Sequence · 4 Pours
ml°Cml/sPatternWait
Bloom4591°3Center
36s
agitate
2nd Pour7091°3Circular
30s
3rd Pour6091°3.1Circular
30s
4th Pour5091°3Circular
--
Target Time3:00–4:00
Brew Science
Why this recipe
GERBICHO LELA · Kuma Coffee
Extraction Strategy
Aroma first
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
Grind · 40
Medium-fine grind
Table salt. Dense beans give up flavour slowly, so it's set a little finer.
Dial in your grinder→Temp · 91°C
One steady heat
91° for every pour. Holding it level keeps every pour extracting at the same pace.
Bloom · 36s
Short bloom
45 ml of water, then a 36-second wait. A short wait is enough before the next pour.
Pour Structure · 4 pours
Bloom and three pours
The Wave's flat bed needs one more pour to wet evenly. Four pours keep body and clarity in step.
72 RPM · CIRCULAR · 3 ML/S
A slower spin lands the water softly, keeping harsh notes out of the cup. Circular pours wet the flat bed evenly.
The Settings
Crafted by BrewMind