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POURS
4
1:15 · 225ml

Laprisamata

Designed for: Caramelo · Chocolate Obscuro
Laprisamata · Tenejapa, Chiapas
First brew estimate — rate it to improve
✦ tailored from bag label
Lavado · Medium
CarameloChocolate ObscuroManzana
Dose
15g
Output
225ml
Grind
RPM
112
Ratio
1:15
Filter
Conical
Brew Session
Ready
0:00
Time
—
Water Added
0%
Bloom
Main
3rd Pour
Finish
0:00
0:53
1:32
2:10
Current Step
—
Next Step
—
Log your taste after brewing — it improves your next recipe.
Pour Timeline
0ml
bloom
40ml
2nd
105ml
3rd
165ml
4th
225ml
0:00
1:00
2:00
3:00
4:00
Pour Sequence · 4 Pours
ml°Cml/sPatternWait
Bloom4090°3.1Center
40s
agitate
2nd Pour6588°3.2Circular
19s
3rd Pour6088°3.2Circular
19s
4th Pour6088°3.2Circular
--
Target Time3:00–4:00
Brew Science

Why this recipe

laprisamata · Laprisamata
Extraction Strategy
Nothing pushed

No single note leads this bean, so the cup is kept sweet and even. Its density is typical, so nothing is corrected for it.

The Decisions
Grind · 53
Medium-coarse grind
Coarse sea salt. Nothing about this bean calls for a change, so the grind follows the roast.
Dial in your grinder
Temp · 90→88°C
A small step down
90° for the bloom, 88° after. Heat opens the grounds early; stepping down keeps the finish sweet, not bitter.
Bloom · 40s
Medium bloom
40 ml of water, then a 40-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.
112 RPM · CIRCULAR · 3.1 ML/S
A faster spin stirs the bed harder, so the cup comes out full and even. Circular pours keep the cone evenly wet.
The Settings
GRIND53FINECOARSETEMP90°84°96°RPM11260120
Crafted by BrewMind