1:15 · 225 ml
Mananasi
SOIL ROASTERS · Uganda
Natural · Medium
Tasting notes: Dried Fruit · Pineapple · Chocolate
Choose a number to see why
- 0:00Bloom40 ml of water · 90 °C · wait 41 s, swirl40 ml+40 ml
- 0:54Pour 1Slow spiral · 88 °C · wait 19 s, swirl135 ml+95 ml
- 1:42Pour 2Slow spiral · 88 °C · let it drain225 ml+90 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
Mananasi · SOIL ROASTERS
Grind 53 · 90 °C · 41 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.
This bean's sweetness lives in its texture, so weight and sweetness are chosen before clarity. It is a dense bean, slow to give up flavour, so it is set to draw out its sweetness.
The decisions
Coarse sea salt. Naturals give up flavour fast, so it's set coarser; the dense bean pulls it back a little finer.
Dial in your grinder →90 °C for the bloom, 88 °C after. Heat opens the grounds early; stepping down keeps the finish sweet, not bitter.
40 ml of water, then a 41-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.
40 → 135 → 225 ml
Spiral pours reach the edges and stir the whole bed.
Earlier recipes for similar beans helped set these numbers.