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POURS
4
1:15 · 225ml

INTERLUDE

Designed for: BAKERS CHOCOLATE · WARM SPICES
49TH PARALLEL COFFEE ROASTERS · Blend
First brew estimate — rate it to improve
Washed · Dark
BAKERS CHOCOLATEWARM SPICESDRIED FRUIT
Dose
15g
Output
225ml
Grind
RPM
74
Ratio
1:15
Filter
Conical
Brew Session
Ready
0:00
Time
—
Water Added
0%
Bloom
Main
3rd Pour
Finish
0:00
0:47
1:18
1:49
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
Bloom4089°3.3Center
35s
agitate
2nd Pour6086°3.3Spiral
13s
3rd Pour6085°3.3Spiral
13s
4th Pour6585°3.3Spiral
--
Target Time3:00–4:00
Brew Science

Why this recipe

INTERLUDE · 49TH PARALLEL COFFEE ROASTERS
Extraction Strategy
Body first

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

The Decisions
Grind · 66
Coarse grind
Raw sugar. Soft beans give up flavour fast, so it's set much coarser.
Dial in your grinder
Temp · 89→85°C
A clear step down
89° to start, then 86° and 85°. Heat opens the grounds early; stepping down keeps the finish sweet, not bitter.
Bloom · 35s
Short bloom
40 ml of water, then a 35-second wait. A short wait is enough before the next pour.
Pour Structure · 4 pours
Bloom and three pours
Four pours keep body and clarity in step.
74 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.
The Settings
GRIND66FINECOARSETEMP89°84°96°RPM7460120
Crafted by BrewMind