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POURS
3
1:15 · 225ml

GUATEMALA LA COLINA

Designed for: MILCHSCHOKOLADE · STEINFRUCHT
Machhörndl · La Colina, Chimaltenango, Antigua
First brew estimate — rate it to improve
Washed · Dark
MILCHSCHOKOLADESTEINFRUCHTAHORNSIRUP
Dose
15g
Output
225ml
Grind
RPM
83
Ratio
1:15
Filter
Wave
Brew Session
Ready
0:00
Time
—
Water Added
0%
Bloom
Main
Finish
0:00
0:52
1:44
Current Step
—
Next Step
—
Log your taste after brewing — it improves your next recipe.
Pour Timeline
0ml
bloom
40ml
2nd
150ml
3rd
225ml
0:00
1:00
2:00
3:00
Pour Sequence · 3 Pours
ml°Cml/sPatternWait
Bloom4089°3.3Center
40s
agitate
2nd Pour11087°3.3Circular
19s
3rd Pour7585°3.3Circular
--
Target Time2:30–3:30
Brew Science

Why this recipe

GUATEMALA LA COLINA · Machhörndl
Extraction Strategy
Nothing pushed

No single note leads this bean, so the cup is kept sweet and even. It is a dense bean, slow to give up flavour, so it is set to draw out its sweetness.

The Decisions
Grind · 66
Coarse grind
Raw sugar. Dense beans give up flavour slowly, so it's set a little finer.
Dial in your grinder
Temp · 89→85°C
A clear step down
89° to start, then 87° and 85°. Heat opens the grounds early; stepping down keeps the finish sweet, not bitter.
Bloom · 40s
Medium bloom
40 ml of water, then a 40-second wait. Escaping gas pushes water away; waiting it out lets the pours that follow soak in evenly.
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.
83 RPM · CIRCULAR · 3.3 ML/S
A faster spin stirs the bed harder, so the cup comes out full and even. Circular pours wet the flat bed evenly.
Among Similar Beans
GRIND66FINECOARSETEMP89°84°96°RPM8360120
MIDDLE HALF OF 58 CALCULATED · WASHED · DARK
Kindred Beans
Crafted by BrewMind