1:15 · 225 ml
Gummy Worms
Sprout Coffee Roasters · Finca El Diviso, Pitalito, Huila Colombia
Anaerobic · Medium
Tasting notes: Rhubarb · Kiwi · Gummy Worm
First-brew estimate. Rate it to sharpen the next one.
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- 0:00Bloom45 ml of water · 89 °C · wait 50 s, swirl45 ml+45 ml
- 1:05Pour 1Slow spiral · 88 °C · wait 26 s115 ml+70 ml
- 1:53Pour 2Slow spiral · 88 °C · wait 26 s175 ml+60 ml
- 2:38Pour 3Slow spiral · 88 °C · let it drain225 ml+50 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
Gummy Worms · Sprout coffee roasters
Grind 53 · 89 °C · 50 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.
Fermented flavours turn boozy and sharp when pushed, so heat and stirring are held back to keep the fruit clean. Its density is typical, so nothing is corrected for it.
The decisions
Coarse sea salt. Fermented beans give up flavour fast, so it's set coarser.
Dial in your grinder →89 °C for the bloom, 88 °C after. Heat opens the grounds early; stepping down keeps the finish sweet, not bitter.
45 ml of water, then a 50-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.
45 → 115 → 175 → 225 ml
Spiral pours reach the edges and stir the whole bed.
Among similar beans
TYPICAL RANGE OF 34 SIMILAR RECIPES · ANAEROBIC · MEDIUM