1:15 · 225 ml
Guji Shakiso Gigesa
ROSEBUD · Ethiopia
Natural · Medium
Tasting notes: Strawberry Lemonade · Raspberry · Jasmine
Tailored from the bag label.
Choose a number to see why
- 0:00Bloom40 ml of water · 88 °C · wait 47 s, swirl40 ml+40 ml
- 1:00Pour 1Circles · 88 °C · wait 15 s, swirl110 ml+70 ml
- 1:36Pour 2Circles · 88 °C · 3.3 ml/s · wait 15 s, swirl170 ml+60 ml
- 2:10Pour 3Circles · 88 °C · 3.3 ml/s · let it drain225 ml+55 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
Guji Shakiso Gigesa · ROSEBUD
Grind 57 · 88 °C · 47 s · 3:00–4:00
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. Naturals give up flavour fast, so it's set coarser; the dense bean pulls it back a little finer.
Dial in your grinder →88 °C for every pour. Holding it level keeps every pour extracting at the same pace.
40 ml of water, then a 47-second wait. Escaping gas pushes water away; waiting it out lets the pours that follow soak in evenly.
The Wave's flat bed needs one more pour to wet evenly. Three pours after the bloom keep body and clarity in step.
40 → 110 → 170 → 225 ml
Circular pours wet the flat bed evenly.