1:15 · 225 ml
La Flor Shoep
Bean Importer · Lempira, Copan, Honduras
Washed · Light
Tasting notes: Apple · Dark Chocolate
Tailored from the bag label.
Choose a number to see why
- 0:00Bloom45 ml of water · 96 °C · wait 44 s, swirl45 ml+45 ml
- 0:59Pour 1Circles · 93 °C · wait 14 s135 ml+90 ml
- 1:43Pour 2Circles · 93 °C · 3.1 ml/s · wait 14 s190 ml+55 ml
- 2:15Pour 3Circles · 93 °C · 3.1 ml/s · let it drain225 ml+35 ml
Iced makes an iced version of this recipe. It takes about a minute.
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Why this recipe
La Flor Shoep · Bean Importer
Grind 42 · 96 °C · 44 s · 3:00–4:00
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
Granulated sugar. Nothing about this bean calls for a change, so the grind follows the roast.
Dial in your grinder →96 °C for the bloom, 93 °C after. Heat opens the grounds early; stepping down keeps the finish sweet, not bitter.
45 ml of water, then a 44-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.
45 → 135 → 190 → 225 ml
Circular pours wet the flat bed evenly.
Among similar beans
TYPICAL RANGE OF 364 SIMILAR RECIPES · WASHED · LIGHT