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POURS
4
1:15 · 160ml + ❄65g

Hima Wells

Designed for: caramel · hazelnut
Home Roast · Guatemala
Washed · Medium
CaramelHazelnutCream
Dose
15g
Output
225ml
Grind
RPM
60
Ratio
1:15
Filter
Wave
Brew Session
Ready
0:00
Time
65g
Ice in Cup
0%
Bloom
Main
3rd Pour
Finish
0:00
0:44
1:29
2:07
Current Step
—
Next Step
—
Log your taste after brewing — it improves your next recipe.
Pour Timeline
65ml
bloom
105ml
2nd
165ml
3rd
200ml
4th
225ml
0:00
1:00
2:00
3:00
Pour Sequence · 4 Pours
ml°Cml/sPatternWait
Bloom4092°3.1Center
31s
agitate
2nd Pour6088°3.1Circular
26s
3rd Pour3588°3.1Circular
26s
4th Pour2588°3.2Circular
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Target Time2:30–3:30
🧊 Cool-first
IcePlace 65g of ice in your cup before brewing. xBloom brews 160ml of concentrated hot coffee directly over it — ice dilutes to your full 225ml cup.
Brew Science

Why this recipe

Hima wells · Home Roast
Extraction Strategy
Nothing pushed

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
Drip on Ice · 160ml + 65g ice
Poured over ice
160 ml of water drips onto 65 g of ice. It starts strong on purpose; the melting ice, 29% of the cup, brings it to drinking strength.
Grind · 51
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 · 31s
Short bloom
40 ml of water, then a 31-second wait. A short wait is enough before the next pour.
Pour Structure · 4 pours
Bloom and three pours
More of the water goes in early, while flavour comes out fastest. Four pours keep body and clarity in step.
60 RPM · CIRCULAR · 3.1 ML/S
A slower spin lands the water softly, keeping harsh notes out of the cup. Circular pours wet the flat bed evenly.
The Settings
GRIND51FINECOARSETEMP92°84°96°RPM6060120
Crafted by BrewMind