← EXPLORE
POURS
3
1:15 · 225ml

Hachi Kibō Geisha Low-Caf

Designed for: Oolong Tea · Tamarind
Assembly Coffee London · Colombia, El Tambo, Cauca
Washed · Medium
Oolong TeaTamarindJuicy
Dose
15g
Output
225ml
Grind
RPM
76
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°3.1Center
41s
agitate
2nd Pour11088°3.1Circular
26s
3rd Pour7588°3.2Circular
--
Target Time2:30–3:30
Brew Science

Why this recipe

Hachi Kibō Geisha Low-Caf · Assembly Coffee London
Extraction Strategy
Aroma first

Fruit and floral aromas fade when pushed too hard, so the recipe is set to keep them. Its density is typical, so nothing is corrected for it.

The Decisions
Grind · 53
Medium-coarse grind
Coarse sea 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.
76 RPM · CIRCULAR · 3.1 ML/S
A middle spin speed stirs the bed without churning it. Circular pours wet the flat bed evenly.
Among Similar Beans
GRIND53FINECOARSETEMP92°84°96°RPM7660120
MIDDLE HALF OF 50 CALCULATED · COLOMBIA · WASHED · MEDIUM
Kindred Beans
Crafted by BrewMind