1:15 · 225 ml
HONDURAS COPAS RUINAS
LA TERZA Artisan COFFEE Roasterie · Honduras, San Isidro Katia Duke
Red Honey · Medium
Tasting notes: Caramel · Apple · Chocolate
Choose a number to see why
- 0:00Bloom40 ml of water · 91 °C · wait 40 s, swirl40 ml+40 ml
- 0:53Pour 1Circles · 89 °C · wait 19 s, swirl110 ml+70 ml
- 1:33Pour 2Circles · 88 °C · wait 19 s, swirl170 ml+60 ml
- 2:11Pour 3Circles · 88 °C · let it drain225 ml+55 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
HONDURAS COPAS RUINAS · LA TERZA Artisan COFFEE Roasterie
Grind 53 · 91 °C · 40 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
Coarse sea salt. Honey-process sugars give up flavour fast, so it's set coarser.
Dial in your grinder →91 °C to start, then 89 °C and 88 °C. Heat opens the grounds early; stepping down keeps the finish sweet, not bitter.
40 ml of water, then a 40-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. Three pours after the bloom keep body and clarity in step.
40 → 110 → 170 → 225 ml
Circular pours keep the cone evenly wet.
Among similar beans
TYPICAL RANGE OF 30 SIMILAR RECIPES · HONEY · MEDIUM