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POURS
4
1:15 · 225ml

KISORO ESTATE

Designed for: Pinot Noir · Caramel
SPYHOUSE COFFEE ROASTERS · Uganda, Kisoro Estate, Kisoro District + Western Region
Anaerobic Natural · Medium
Pinot NoirCaramelChocolate CranberryWineySweet
Dose
15g
Output
225ml
Grind
RPM
62
Ratio
1:15
Filter
Wave
Brew Session
Ready
0:00
Time
—
Water Added
0%
Bloom
Main
3rd Pour
Finish
0:00
1:04
1:45
2:23
Current Step
—
Next Step
—
Log your taste after brewing — it improves your next recipe.
Pour Timeline
0ml
bloom
45ml
2nd
115ml
3rd
175ml
4th
225ml
0:00
1:00
2:00
3:00
4:00
Pour Sequence · 4 Pours
ml°Cml/sPatternWait
Bloom4589°3.2Center
50s
agitate
2nd Pour7088°3.2Spiral
19s
3rd Pour6088°3.2Spiral
19s
4th Pour5088°3.2Spiral
--
Target Time3:00–4:00
Brew Science

Why this recipe

KISORO ESTATE · SPYHOUSE COFFEE ROASTERS
Extraction Strategy
Fermentation in check

Fermented flavours turn boozy and sharp when pushed, so heat and stirring are held back to keep the fruit clean. Its density is typical, so nothing is corrected for it.

The Decisions
Grind · 58
Medium-coarse grind
Coarse sea salt. Fermented beans give up flavour fast, so it's set coarser.
Dial in your grinder
Temp · 89→88°C
A small step down
89° for the bloom, 88° after. Heat opens the grounds early; stepping down keeps the finish sweet, not bitter.
Bloom · 50s
Long bloom
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.
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.
62 RPM · SPIRAL · 3.2 ML/S
A slower spin lands the water softly, keeping harsh notes out of the cup. Spiral pours reach the edges and stir the whole bed.
Earlier recipes considered
Earlier recipes were part of this calculation.
The Settings
GRIND58FINECOARSETEMP89°84°96°RPM6260120
Crafted by BrewMind