← EXPLORE
POURS
4
1:15 · 225ml

IMAGINA!

Designed for: Nutty · Dark Chocolate
Solkant Kafferosteri · Brazil & Ethiopia (80/20)
First brew estimate — rate it to improve
Pulped Natural & Natural · Medium
NuttyDark ChocolateDried Fruit
Dose
15g
Output
225ml
Grind
RPM
70
Ratio
1:15
Filter
Flat bottom
Brew Session
Ready
0:00
Time
—
Water Added
0%
Bloom
Main
3rd Pour
Finish
0:00
0:52
1:28
2:05
Current Step
—
Next Step
—
Log your taste after brewing — it improves your next recipe.
Pour Timeline
0ml
bloom
40ml
2nd
100ml
3rd
160ml
4th
225ml
0:00
1:00
2:00
3:00
4:00
Pour Sequence · 4 Pours
ml°Cml/sPatternWait
Bloom4088°3.2Center
39s
agitate
2nd Pour6088°3.2Spiral
18s
agitate
3rd Pour6088°3.2Spiral
18s
agitate
4th Pour6588°3.2Spiral
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Target Time3:00–4:00
Brew Science

Why this recipe

IMAGINA! · Solkant Kafferosteri
Extraction Strategy
Body first

This bean's sweetness lives in its texture, so weight and sweetness are chosen before clarity. It is a soft bean that gives up flavour fast, so the recipe stays gentle to avoid bitterness.

The Decisions
Grind · 57
Medium-coarse grind
Coarse sea salt. Honey-process sugars give up flavour fast, so it's set coarser, and the soft bean takes it coarser still.
Dial in your grinder
Temp · 88°C
One steady heat
88° for every pour. Holding it level keeps every pour extracting at the same pace.
Bloom · 39s
Medium bloom
40 ml of water, then a 39-second wait. Escaping gas pushes water away; waiting it out lets the pours that follow soak in evenly.
Pour Structure · 4 pours
Bloom and three pours
A flat-bottom filter needs one more pour to wet the bed evenly. Four pours keep body and clarity in step.
70 RPM · SPIRAL · 3.2 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.
The Settings
GRIND57FINECOARSETEMP88°84°96°RPM7060120
Crafted by BrewMind