1:15 · 225 ml
HARIO CAFE Nagoya 6th Anniversary Blend
Haru. (ハル) · Colombia, Ethiopia
Washed · Light
Tasting notes: Apricot · Apple · Blueberry
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- 0:00Bloom45 ml of water · 94 °C · 3.2 ml/s · wait 41 s, swirl45 ml+45 ml
- 0:55Pour 1Circles · 92 °C · wait 22 s105 ml+60 ml
- 1:36Pour 2Circles · 91 °C · wait 22 s165 ml+60 ml
- 2:18Pour 3Circles · 91 °C · 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
HARIO CAFE Nagoya 6th Anniversary Blend · Haru. (ハル)
Grind 48 · 94 °C · 41 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. Its density is typical, so nothing is corrected for it.
The decisions
Granulated sugar. Nothing about this bean calls for a change, so the grind follows the roast.
Dial in your grinder →94 °C to start, then 92 °C and 91 °C. Heat opens the grounds early; stepping down keeps the finish sweet, not bitter.
45 ml of water, then a 41-second wait. Escaping gas pushes water away; waiting it out lets the pours that follow soak in evenly.
Three pours after the bloom keep body and clarity in step.
45 → 105 → 165 → 225 ml
Circular pours wet the flat bed evenly.