1:15 · 225 ml
LAURINA3 INDONESIA - SUPRIYANTO
AMOC · Mount Suket, Ijen, East Java, Indonesia
Natural Anaerobic · Light
Tasting notes: Macadamia · Guava · Cacaonibs
Tailored from the bag label.
Choose a number to see why
- 0:00Bloom45 ml of water · 88 °C · wait 50 s, swirl45 ml+45 ml
- 1:04Pour 1Slow spiral · 88 °C · wait 19 s140 ml+95 ml
- 1:51Pour 2Slow spiral · 88 °C · let it drain225 ml+85 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
LAURINA3 INDONESIA - SUPRIYANTO · AMOC
Grind 69 · 88 °C · 50 s · 2:30–3:30
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
Rock salt. Fermented beans give up flavour fast, so it's set coarser; the dense bean pulls it back a little finer.
Dial in your grinder →88 °C for every pour. Holding it level keeps every pour extracting at the same pace.
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.
More of the water goes in early, while flavour comes out fastest. Fewer, larger pours stir the bed more, for a heavier cup.
45 → 140 → 225 ml
Spiral pours reach the edges and stir the whole bed.
Among similar beans
TYPICAL RANGE OF 67 SIMILAR RECIPES · ANAEROBIC · LIGHT
Coarser than most in this group. The process asks for a gentler extraction.