1:15 · 225 ml
Hamasho
Elixr Coffee · Ethiopia
Natural · Light
Tasting notes: Black Plum · Mango · Oolong
Choose a number to see why
- 0:00Bloom45 ml of water · 92 °C · wait 50 s, swirl45 ml+45 ml
- 1:05Pour 1Circles · 90 °C · wait 11 s, swirl100 ml+55 ml
- 1:34Pour 2Circles · 90 °C · 3.1 ml/s · wait 11 s, swirl150 ml+50 ml
- 2:01Pour 3Circles · 90 °C · 3.1 ml/s · wait 11 s, swirl190 ml+40 ml
- 2:25Pour 4Circles · 90 °C · 3.1 ml/s · let it drain225 ml+35 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
Hamasho · Elixr Coffee
Grind 42 · 92 °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.
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
Granulated sugar. 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 for the bloom, 90 °C after. Hotter turns a natural's fruit harsh, so 92 °C is its limit.
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. More, smaller pours stir the bed gently, for a cleaner, lighter cup.
45 → 100 → 150 → 190 → 225 ml
Circular pours wet the flat bed evenly.
Among similar beans
TYPICAL RANGE OF 58 SIMILAR RECIPES · ETHIOPIA · NATURAL · LIGHT