← EXPLORE
POURS
5
1:15 · 225ml

Gesha Sandía

Designed for: floral · fruity
Exploradores De Café · México, Veracruz, Ixhuacán De Los Reyes, Finca La Joya
Natural · Light
FloralFruityCaramelized Complexity
Dose
15g
Output
225ml
Grind
RPM
70
Ratio
1:15
Filter
Wave
Brew Session
Ready
0:00
Time
—
Water Added
0%
Bloom
Main
3rd Pour
4th Pour
Finish
0:00
0:54
1:45
2:21
2:54
Current Step
—
Next Step
—
Log your taste after brewing — it improves your next recipe.
Pour Timeline
0ml
bloom
40ml
2nd
125ml
3rd
170ml
4th
205ml
5th
225ml
0:00
1:00
2:00
3:00
4:00
Pour Sequence · 5 Pours
ml°Cml/sPatternWait
Bloom4092°3Center
41s
agitate
2nd Pour8588°3Circular
22s
agitate
3rd Pour4588°3.1Circular
22s
agitate
4th Pour3588°3.1Circular
22s
agitate
5th Pour2088°3.1Circular
--
Target Time3:00–4:00
Brew Science

Why this recipe

Gesha Sandía · Exploradores de café
Extraction Strategy
Aroma first

Fruit and floral aromas fade when pushed too hard, so the recipe is set to keep them. It is a very soft bean that gives up flavour fast, so the recipe stays gentle to avoid bitterness.

The Decisions
Grind · 47
Medium grind
Coarse salt. Naturals give up flavour fast, so it's set coarser, and the soft bean takes it much coarser still.
Dial in your grinder
Temp · 92→88°C
A clear step down
92° for the bloom, 88° after. Hotter turns a natural's fruit harsh, so 92° is its limit.
Bloom · 41s
Medium bloom
40 ml of water, then a 41-second wait. Escaping gas pushes water away; waiting it out lets the pours that follow soak in evenly.
Pour Structure · 5 pours
Bloom and four pours
More of the water goes in early, while flavour comes out fastest. More, smaller pours stir the bed gently, for a cleaner, lighter cup.
70 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.
Among Similar Beans
GRIND47FINECOARSETEMP92°84°96°RPM7060120
MIDDLE HALF OF 137 CALCULATED · NATURAL · LIGHT
Kindred Beans
Crafted by BrewMind