POURS
3
1:15 · 225ml
GUATEMALA TIERRA ALTA
HONEYCO COFFEE ROASTERS · Guatemala
✦ tailored from bag label
Washed · Medium
CHOCOLATECANDIED ORANGEHONEY
Dose
15g
Output
225ml
Grind
49
RPM
90
Ratio
1:15
Filter
Wave
Pour Timeline
0ml
bloom
45ml
2nd
145ml
3rd
225ml
0:00
1:00
2:00
3:00
Pour Sequence · 3 Pours
ml°Cml/sPatternWait
Bloom4591°3.1Center
40s
agitate
2nd Pour10091°3Circular
26s
agitate
3rd Pour8091°3.1Circular
--
Target Time2:30–3:30
AI Generated Brew Recipe
POURS
3
1:15 · 225ml
GUATEMALA TIERRA ALTA
Designed for: CHOCOLATE · CANDIED ORANGE
HONEYCO COFFEE ROASTERS · Guatemala
✦ tailored from bag label
Washed · Medium
CHOCOLATECANDIED ORANGEHONEY
Brew Session
Ready
0:00
Time
—
Water Added
0%
Bloom
Main
Finish
0:00
0:55
1:54
Current Step
—
Next Step
—
Log your taste after brewing — it improves your next recipe.
Pour Timeline
0ml
bloom
45ml
2nd
145ml
3rd
225ml
0:00
1:00
2:00
3:00
Pour Sequence · 3 Pours
ml°Cml/sPatternWait
Bloom4591°3.1Center
40s
agitate
2nd Pour10091°3Circular
26s
agitate
3rd Pour8091°3.1Circular
--
Target Time2:30–3:30
Brew Science
Why this recipe
GUATEMALA TIERRA ALTA · HONEYCO COFFEE ROASTERS
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 · 49
Medium grind
Coarse salt. Nothing about this bean calls for a change, so the grind follows the roast.
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 · 40s
Medium bloom
45 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.
90 RPM · CIRCULAR · 3.1 ML/S
A faster spin stirs the bed harder, so the cup comes out full and even. Circular pours wet the flat bed evenly.
The Settings
Crafted by BrewMind