1:15 · 225 ml
Lap Lae Winey
CHEEVA COFF · Thailand
Natural · Light
Tasting notes: Winey · Milk Chocolate · Grape
Tailored from the bag label.
Choose a number to see why
- 0:00Bloom45 ml of water · 91 °C · wait 45 s, swirl45 ml+45 ml
- 1:00Pour 1Slow spiral · 88 °C · wait 26 s100 ml+55 ml
- 1:44Pour 2Slow spiral · 88 °C · wait 26 s160 ml+60 ml
- 2:30Pour 3Slow spiral · 88 °C · let it drain225 ml+65 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
Lap Lae Winey · CHEEVA COFF
Grind 42 · 91 °C · 45 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.
Fermented flavours turn boozy and sharp when pushed, so heat and stirring are held back to keep the fruit clean. It is a dense bean, slow to give up flavour, so it is set to draw out its sweetness.
The decisions
Granulated sugar. Naturals give up flavour fast, so it's set coarser; the dense bean pulls it back a little finer.
Dial in your grinder →91 °C for the bloom, 88 °C after. Heat opens the grounds early; stepping down keeps the finish sweet, not bitter.
45 ml of water, then a 45-second wait. Escaping gas pushes water away; waiting it out lets the pours that follow soak in evenly.
Three pours after the bloom keep body and clarity in step.
45 → 100 → 160 → 225 ml
Spiral pours reach the edges and stir the whole bed.
Among similar beans
TYPICAL RANGE OF 151 SIMILAR RECIPES · NATURAL · LIGHT