1:15 · 225 ml
HONEY DOUBLE FERMENTATION PINK BOURBON EXCLUSIVE LOT
Methods Speciality Coffee Approach · Colombia
Honey · Light
Tasting notes: Strawberry · Mango · Peach
Choose a number to see why
- 0:00Bloom45 ml of water · 93 °C · wait 37 s, swirl45 ml+45 ml
- 0:52Pour 1Circles · 91 °C · wait 22 s, swirl120 ml+75 ml
- 1:39Pour 2Circles · 91 °C · 3.1 ml/s · wait 22 s, swirl180 ml+60 ml
- 2:20Pour 3Circles · 91 °C · 3.1 ml/s · let it drain225 ml+45 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
HONEY DOUBLE FERMENTATION PINK BOURBON EXCLUSIVE LOT · Methods Speciality Coffee Approach
Grind 48 · 93 °C · 37 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.
Fruit and floral aromas 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
Granulated sugar. Honey-process sugars give up flavour fast, so it's set coarser.
Dial in your grinder →93 °C for the bloom, 91 °C after. Hotter turns honey sweetness heavy, so 93 °C is its limit.
45 ml of water, then a 37-second wait. A short wait is enough before the next pour.
More of the water goes in early, while flavour comes out fastest. Three pours after the bloom keep body and clarity in step.
45 → 120 → 180 → 225 ml
Circular pours wet the flat bed evenly.
Among similar beans
COLOMBIA · HONEY · LIGHT — 13 CALCULATED