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POURS
3
1:15 · 225ml

HUEHUETENANGO

Designed for: Walnut · Apple
Outpost Coffee Roasters · GUATEMALA
Washed · Medium
WalnutAppleMilk Chocolate
Dose
15g
Output
225ml
Grind
RPM
75
Ratio
1:15
Filter
Wave
Brew Session
Ready
0:00
Time
—
Water Added
0%
Bloom
Main
Finish
0:00
0:53
1:42
Current Step
—
Next Step
—
Log your taste after brewing — it improves your next recipe.
Pour Timeline
0ml
bloom
40ml
2nd
135ml
3rd
225ml
0:00
1:00
2:00
3:00
Pour Sequence · 3 Pours
ml°Cml/sPatternWait
Bloom4089°3.3Center
41s
agitate
2nd Pour9588°3.2Spiral
19s
3rd Pour9088°3.3Spiral
--
Target Time2:30–3:30
Brew Science

Why this recipe

HUEHUETENANGO · Outpost Coffee Roasters
Extraction Strategy
Body first

This bean's sweetness lives in its texture, so weight and sweetness are chosen before clarity. Its density is typical, so nothing is corrected for it.

The Decisions
Grind · 57
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 · 89→88°C
A small step down
89° for the bloom, 88° after. Heat opens the grounds early; stepping down keeps the finish sweet, not bitter.
Bloom · 41s
Medium bloom
40 ml of water, then a 41-second wait. Escaping gas pushes water away; waiting it out lets the pours that follow soak in evenly.
Pour Structure · 3 pours
Bloom and two pours
More of the water goes in early, while flavour comes out fastest. Fewer, larger pours stir the bed more, for a heavier cup.
75 RPM · SPIRAL · 3.3 ML/S
A slower spin lands the water softly, keeping harsh notes out of the cup. Spiral pours reach the edges and stir the whole bed.
Among Similar Beans
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Kindred Beans
Crafted by BrewMind