1:15 · 225 ml
Guji
Yoof · Ethiopia Guji
Dry Process · Medium
Tasting notes: Honey · Chocolate · Jasmine
Choose a number to see why
- 0:00Bloom40 ml of water · 92 °C · 3.2 ml/s · wait 40 s, swirl40 ml+40 ml
- 0:53Pour 1Circles · 90 °C · wait 22 s, swirl105 ml+65 ml
- 1:35Pour 2Circles · 88 °C · wait 22 s, swirl165 ml+60 ml
- 2:17Pour 3Circles · 88 °C · 3.2 ml/s · let it drain225 ml+60 ml
Iced makes an iced version of this recipe. It takes about a minute.
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Why this recipe
Guji · Yoof
Grind 52 · 92 °C · 40 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.
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
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 →92 °C to start, then 90 °C and 88 °C. Hotter turns a natural's fruit harsh, so 92 °C is its limit.
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.
More of the water goes in early, while flavour comes out fastest. Three pours after the bloom keep body and clarity in step.
40 → 105 → 165 → 225 ml
Circular pours wet the flat bed evenly.