1:15 · 225 ml
Intern's First Crush
THE COFFEE INTERN · Yunnan, Pu'er Lancang
Anaerobic Natural · Light
Tasting notes: Wine · Rum · Grapefruit
First-brew estimate. Rate it to sharpen the next one.
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- 0:00Bloom45 ml of water · 91 °C · wait 50 s, swirl45 ml+45 ml
- 1:04Pour 1Slow spiral · 86 °C · wait 19 s100 ml+55 ml
- 1:39Pour 2Slow spiral · 86 °C · wait 19 s160 ml+60 ml
- 2:16Pour 3Slow spiral · 86 °C · let it drain225 ml+65 ml
Iced makes an iced version of this recipe. It takes about a minute.
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Why this recipe
Intern's First Crush · THE COFFEE INTERN
Grind 68 · 91 °C · 50 s · 2:30–3:30
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. It is a dense bean, slow to give up flavour, so it is set to draw out its sweetness.
The decisions
Rock salt. Fermented beans give up flavour fast, so it's set coarser; the dense bean pulls it back a little finer.
Dial in your grinder →91 °C for the bloom, 86 °C after. Hotter turns fermented fruit boozy, so 91 °C is its limit.
45 ml of water, then a 50-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.
45 → 100 → 160 → 225 ml
Spiral pours reach the edges and stir the whole bed.
Earlier recipes for similar beans helped set these numbers.
Among similar beans
TYPICAL RANGE OF 67 SIMILAR RECIPES · ANAEROBIC · LIGHT
Coarser than most in this group. The process asks for a gentler extraction.