← EXPLORE
POURS
3
1:15 · 225ml

Guatemala San Lorenzo Coban

Designed for: milk chocolate · stone fruit
Figure 8 Coffee Purveyors · Guatemala, Cobán Region, Alta Verapaz, San Cristobal Town
First brew estimate — rate it to improve
Washed · Medium
Milk ChocolateStone FruitCherrySoft Red Apple Acidity
Dose
15g
Output
225ml
Grind
RPM
112
Ratio
1:15
Filter
Wave
Brew Session
Ready
0:00
Time
—
Water Added
0%
Bloom
Main
Finish
0:00
0:54
1:55
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
Bloom4092°3.2Center
41s
agitate
2nd Pour11088°3.1Circular
26s
3rd Pour7588°3.2Circular
--
Target Time2:30–3:30
Brew Science

Why this recipe

Guatemala San Lorenzo Coban · Figure 8 Coffee Purveyors
Extraction Strategy
Nothing pushed

No single note leads this bean, so the cup is kept sweet and even. Its density is typical, so nothing is corrected for it.

The Decisions
Grind · 48
Medium grind
Coarse salt. Nothing about this bean calls for a change, so the grind follows the roast.
Dial in your grinder
Temp · 92→88°C
A clear step down
92° for the bloom, 88° after. Heat opens the grounds early; stepping down keeps the finish sweet, not bitter.
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 · 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.
112 RPM · CIRCULAR · 3.2 ML/S
A faster spin stirs the bed harder, so the cup comes out full and even. Circular pours wet the flat bed evenly.
Earlier recipes considered
Earlier recipes were part of this calculation.
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Crafted by BrewMind