1:15 · 225 ml
Hondulus Shiryl Whisky
Home Roast · Hondulus
Anaerobic · Light
Tasting notes: Whisky
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- 0:00Bloom45 ml of water · 90 °C · wait 50 s, swirl45 ml+45 ml
- 1:04Pour 1Slow spiral · 90 °C · wait 19 s155 ml+110 ml
- 1:56Pour 2Slow spiral · 87 °C · let it drain225 ml+70 ml
Iced makes an iced version of this recipe. It takes about a minute.
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Why this recipe
Hondulus shiryl whisky · Home Roast
Grind 69 · 90 °C · 50 s · 2:30–3:30
Calculated by BrewMind's AI from this bean's altitude, process and roast, then checked against physical limits before you saw it.
Barrel and spirit aromas are delicate and 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
Rock salt. Fermented beans give up flavour fast, so it's set coarser.
Dial in your grinder →90 °C to start, then 87 °C. 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. Fewer, larger pours stir the bed more, for a heavier cup.
45 → 155 → 225 ml
Spiral pours reach the edges and stir the whole bed.
Among similar beans
TYPICAL RANGE OF 67 SIMILAR RECIPES · ANAEROBIC · LIGHT
Coarser than most in this group. The process asks for a gentler extraction.