1:15 · 225 ml
GITESI
PALA · RWANDA
Vasket · Medium
Tasting notes: Solbær · Plomme · Lys Karamell
Tailored from the bag label.
Choose a number to see why
- 0:00Bloom45 ml of water · 92 °C · wait 36 s, swirl45 ml+45 ml
- 0:51Pour 1Circles · 88 °C · wait 22 s120 ml+75 ml
- 1:37Pour 2Circles · 88 °C · 3.2 ml/s · wait 22 s180 ml+60 ml
- 2:17Pour 3Circles · 88 °C · 3.2 ml/s · let it drain225 ml+45 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
GITESI · PALA
Grind 51 · 92 °C · 36 s · 2:30–3:30
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
Coarse sea salt. Dense beans give up flavour slowly, so it's set a little finer.
Dial in your grinder →92 °C for the bloom, 88 °C after. Heat opens the grounds early; stepping down keeps the finish sweet, not bitter.
45 ml of water, then a 36-second wait. A short wait is enough before the next pour.
The Wave's flat bed needs one more pour to wet evenly. Three pours after the bloom keep body and clarity in step.
45 → 120 → 180 → 225 ml
Circular pours wet the flat bed evenly.
Among similar beans
TYPICAL RANGE OF 337 SIMILAR RECIPES · WASHED · MEDIUM
Finer than most in this group. Dense beans need more surface to extract fully.