1:15 · 225 ml
JASON BROWN
Roast Runner · THAILAND, CENTRAL AND SOUTH AMERICA
Washed · Medium
Tasting notes: Dark Chocolate · Caramel · Balanced
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- 0:00Bloom40 ml of water · 92 °C · wait 45 s, swirl40 ml+40 ml
- 0:58Pour 1Slow spiral · 90 °C · wait 19 s90 ml+50 ml
- 1:32Pour 2Slow spiral · 90 °C · wait 19 s140 ml+50 ml
- 2:07Pour 3Slow spiral · 89 °C · wait 19 s185 ml+45 ml
- 2:40Pour 4Slow spiral · 88 °C · let it drain225 ml+40 ml
Iced makes an iced version of this recipe. It takes about a minute.
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Why this recipe
JASON BROWN · Roast Runner
Grind 53 · 92 °C · 45 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.
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
Coarse sea salt. Nothing about this bean calls for a change, so the grind follows the roast.
Dial in your grinder →92 °C to start, then 90 °C, 89 °C and 88 °C. Heat opens the grounds early; stepping down keeps the finish sweet, not bitter.
40 ml of water, then a 45-second wait. Escaping gas pushes water away; waiting it out lets the pours that follow soak in evenly.
More of the water goes in early, while flavour comes out fastest. More, smaller pours stir the bed gently, for a cleaner, lighter cup.
40 → 90 → 140 → 185 → 225 ml
Spiral pours reach the edges and stir the whole bed.
Among similar beans
TYPICAL RANGE OF 337 SIMILAR RECIPES · WASHED · MEDIUM