1:15 · 225 ml
Honduras Finca Mocha Brandy Barrel Fermentation Washed
1/10 Coffee Roaster · Honduras, Masaguara
Barrel-aged Washed · Light
Tasting notes: Brandy · Lychee · Chocolate
Choose a number to see why
- 0:00Bloom40 ml of water · 94 °C · wait 45 s, swirl40 ml+40 ml
- 0:58Pour 1Centre pour · 93 °C · wait 25 s, swirl100 ml+60 ml
- 1:42Pour 2Circles · 92 °C · 3.2 ml/s · wait 20 s, swirl160 ml+60 ml
- 2:21Pour 3Slow spiral · 91 °C · 3.2 ml/s · let it drain225 ml+65 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 finca mocha brandy barrel fermentation washed · 1/10 Coffee Roaster
Grind 34 · 94 °C · 45 s · 3:00–3:45
Calculated by BrewMind's AI from this bean's altitude, process and roast, then checked against physical limits before you saw it.
Fermented flavours turn boozy and sharp when pushed, so heat and stirring are held back to keep the fruit clean. Its density is typical, so nothing is corrected for it.
The decisions
Fine table salt. Nothing about this bean calls for a change, so the grind follows the roast.
Dial in your grinder →94 °C to start, then 93 °C, 92 °C and 91 °C. Heat opens the grounds early; stepping down keeps the finish sweet, not bitter.
40 ml of water, then a 45-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.
40 → 100 → 160 → 225 ml
Center pours keep the water in one spot and disturb the bed least.
Among similar beans
TYPICAL RANGE OF 75 SIMILAR RECIPES · EXPERIMENTAL · LIGHT