1:15 · 225 ml
Jorge Rojas
Broadsheet Coffee Roasters · Tolima, Colombia
48hr Soak - Washed · Light
Tasting notes: Nectarine · Rainier Cherry · Milk Chocolate
Tailored from the bag label.
Choose a number to see why
- 0:00Bloom40 ml of water · 89 °C · wait 45 s, swirl40 ml+40 ml
- 0:58Pour 1Centre pour · 87 °C · wait 20 s, swirl130 ml+90 ml
- 1:46Pour 2Centre pour · 85 °C · wait 20 s, swirl180 ml+50 ml
- 2:21Pour 3Centre pour · 85 °C · let it drain225 ml+45 ml
Iced makes an iced version of this recipe. It takes about a minute.
Log your taste after brewing. It improves your next recipe.
Why this recipe
Jorge Rojas · Broadsheet coffee roasters
Grind 52 · 89 °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.
Fruit and floral aromas fade when pushed too hard, so the recipe is set to keep them. Its density is typical, so nothing is corrected for it.
The decisions
Coarse sea salt. This process gives up flavour fast, so it's set coarser.
Dial in your grinder →89 °C to start, then 87 °C and 85 °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. Three pours after the bloom keep body and clarity in step.
40 → 130 → 180 → 225 ml
Center pours keep the water in one spot and disturb the bed least.
Earlier recipes for similar beans helped set these numbers.
Among similar beans
TYPICAL RANGE OF 36 SIMILAR RECIPES · COLOMBIA · EXPERIMENTAL · LIGHT
Coarser than most in this group. The process asks for a gentler extraction.