1:15 · 225 ml
Kamavindi Estate Kenya
Module Roast · Kenya
Washed · Light
Tasting notes: Blueberry · Berry · Citrus
Tailored from the bag label.
Choose a number to see why
- 0:00Bloom40 ml of water · 87 °C · wait 55 s, swirl40 ml+40 ml
- 1:08Pour 1Slow spiral · 84 °C · wait 20 s120 ml+80 ml
- 1:53Pour 2Slow spiral · 82 °C · wait 20 s170 ml+50 ml
- 2:28Pour 3Slow spiral · 82 °C · wait 20 s195 ml+25 ml
- 2:56Pour 4Slow spiral · 82 °C · wait 20 s205 ml+10 ml
- 3:19Pour 5Slow spiral · 82 °C · let it drain225 ml+20 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
Kamavindi Estate Kenya · Module Roast
Grind 46 · 87 °C · 55 s · 3:30–4:30
Calculated by BrewMind's AI from this bean's altitude, process and roast, then checked against physical limits before you saw it.
A clean bean shows its origin best when nothing crowds it, so the settings lean towards a clear, bright cup. A light roast is still dense and slow to give up flavour, so it is set to draw out its sweetness.
The decisions
Granulated sugar. Light roasts give up flavour slowly, so the grind is fine enough to reach their sweetness.
Dial in your grinder →87 °C to start, then 84 °C and 82 °C. Heat opens the grounds early; stepping down keeps the finish sweet, not bitter.
40 ml of water, then a 55-second wait. Escaping gas pushes water away; waiting it out lets the pours that follow soak in evenly.
More, smaller pours stir the bed gently, for a cleaner, lighter cup.
40 → 120 → 170 → 195 → 205 → 225 ml
Spiral pours reach the edges and stir the whole bed.