POURS
3
1:15 · 160ml + ❄65g
Luxury Red Wine
Custard Apple Coffee · Thailand
✦ tailored from bag label
Anaerobic · Medium
RoseFloralRed WineBright Tropical FruitsComplex
Dose
15g
Output
225ml
Grind
48
RPM
72
Ratio
1:15
Filter
Wave
Pour Timeline
65ml
bloom
110ml
2nd
185ml
3rd
225ml
0:00
1:00
2:00
3:00
Pour Sequence · 3 Pours
ml°Cml/sPatternWait
Bloom4591°3.2Center
50s
agitate
2nd Pour7589°3.1Circular
26s
3rd Pour4088°3.2Circular
--
Target Time2:30–3:30
🧊 Cool-first
AI Generated Brew Recipe
POURS
3
1:15 · 160ml + ❄65g
Luxury Red Wine
Designed for: Rose · Floral
Custard Apple Coffee · Thailand
✦ tailored from bag label
Anaerobic · Medium
RoseFloralRed WineBright Tropical FruitsComplex
Brew Session
Ready
0:00
Time
65g
Ice in Cup
0%
Bloom
Main
Finish
0:00
1:04
1:54
Current Step
—
Next Step
—
Log your taste after brewing — it improves your next recipe.
Pour Timeline
65ml
bloom
110ml
2nd
185ml
3rd
225ml
0:00
1:00
2:00
3:00
Pour Sequence · 3 Pours
ml°Cml/sPatternWait
Bloom4591°3.2Center
50s
agitate
2nd Pour7589°3.1Circular
26s
3rd Pour4088°3.2Circular
--
Target Time2:30–3:30
🧊 Cool-first
IcePlace 65g of ice in your cup before brewing. xBloom brews 160ml of concentrated hot coffee directly over it — ice dilutes to your full 225ml cup.
Brew Science
Why this recipe
Luxury red wine · Custard Apple Coffee
Extraction Strategy
Nothing pushed
No single note leads this bean, so the cup is kept sweet and even. It is a dense bean, slow to give up flavour, so it is set to draw out its sweetness.
The Decisions
Drip on Ice · 160ml + 65g ice
Poured over ice
160 ml of water drips onto 65 g of ice. It starts strong on purpose; the melting ice, 29% of the cup, brings it to drinking strength.
Grind · 48
Medium grind
Coarse 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→Temp · 91→88°C
A small step down
91° to start, then 89° and 88°. Hotter turns fermented fruit boozy, so 91° is its limit.
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 · 3 pours
Bloom and two pours
More of the water goes in early, while flavour comes out fastest. Fewer, larger pours stir the bed more, for a heavier cup.
72 RPM · CIRCULAR · 3.2 ML/S
A slower spin lands the water softly, keeping harsh notes out of the cup. Circular pours wet the flat bed evenly.
The Settings
Crafted by BrewMind