← EXPLORE
POURS
4
1:15 · 225ml

Kenya Kamunyaka AA

Designed for: Grapefruit · Brown Sugar
Onyx Coffee Lab · Kenya
Dry Washed · Medium
GrapefruitBrown SugarKumquatMulling Spice
Dose
15g
Output
225ml
Grind
RPM
76
Ratio
1:15
Filter
Wave
Brew Session
Ready
0:00
Time
—
Water Added
0%
Bloom
Main
3rd Pour
Finish
0:00
1:00
1:59
2:50
Current Step
—
Next Step
—
Log your taste after brewing — it improves your next recipe.
Pour Timeline
0ml
bloom
40ml
2nd
142ml
3rd
220ml
4th
225ml
0:00
1:00
2:00
3:00
4:00
Pour Sequence · 4 Pours
ml°Cml/sPatternWait
Bloom4088°3.1Center
47s
agitate
2nd Pour10288°3.1Circular
26s
3rd Pour7888°3.1Circular
26s
4th Pour588°3.1Circular
--
Target Time3:00–4:00
Brew Science

Why this recipe

Kenya Kamunyaka AA · Onyx Coffee Lab
Extraction Strategy
Nothing pushed

No single note leads this bean, so the cup is kept sweet and even. It is a dense bean, slow to give up flavour, so it is set to draw out its sweetness.

The Decisions
Grind · 53
Medium-coarse grind
Coarse sea salt. Dense beans give up flavour slowly, so it's set a little finer.
Dial in your grinder
Temp · 88°C
One steady heat
88° for every pour. Holding it level keeps every pour extracting at the same pace.
Bloom · 47s
Medium bloom
40 ml of water, then a 47-second wait. Escaping gas pushes water away; waiting it out lets the pours that follow soak in evenly.
Pour Structure · 4 pours
Bloom and three pours
More of the water goes in early, while flavour comes out fastest. Four pours keep body and clarity in step.
76 RPM · CIRCULAR · 3.1 ML/S
A middle spin speed stirs the bed without churning it. Circular pours wet the flat bed evenly.
Among Similar Beans
GRIND53FINECOARSETEMP88°84°96°RPM7660120
KENYA · WASHED · MEDIUM — 9 CALCULATED
Crafted by BrewMind