1:15 · 225 ml
Mameya Tanzania Kilimanjaro Peaberry
Home Roast · Tanzania
Washed · Light
Tasting notes: Stone Fruit · Bright Citrus · Floral
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- 0:00Bloom45 ml of water · 91 °C · wait 40 s, swirl45 ml+45 ml
- 0:55Pour 1Circles · 91 °C · wait 19 s115 ml+70 ml
- 1:36Pour 2Circles · 91 °C · wait 19 s175 ml+60 ml
- 2:14Pour 3Circles · 91 °C · let it drain225 ml+50 ml
Iced makes an iced version of this recipe. It takes about a minute.
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Why this recipe
mameya Tanzania Kilimanjaro Peaberry · Home Roast
Grind 48 · 91 °C · 40 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.
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
Granulated sugar. Dense beans give up flavour slowly, so it's set a little finer.
Dial in your grinder →91 °C for every pour. Holding it level keeps every pour extracting at the same pace.
45 ml of water, then a 40-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 → 115 → 175 → 225 ml
Circular pours keep the cone evenly wet.
Among similar beans
TYPICAL RANGE OF 364 SIMILAR RECIPES · WASHED · LIGHT