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POURS
6
1:15 · 225ml

MANGO MUSE

Designed for: Apricot · dried mango
Conte Coffee Roasters · Ethiopia
Dry Fermentation Washed · Light
ApricotDried MangoOrange BlossomHoneyBlack Tea
Dose
15g
Output
225ml
Grind
RPM
82
Ratio
1:15
Filter
Wave
Brew Session
Ready
0:00
Time
—
Water Added
0%
Bloom
Main
3rd Pour
4th Pour
5th Pour
Finish
0:00
0:59
1:39
2:16
2:49
3:19
Current Step
—
Next Step
—
Log your taste after brewing — it improves your next recipe.
Pour Timeline
0ml
bloom
45ml
2nd
100ml
3rd
145ml
4th
180ml
5th
205ml
6th
225ml
0:00
1:00
2:00
3:00
4:00
Pour Sequence · 6 Pours
ml°Cml/sPatternWait
Bloom4591°3Center
44s
agitate
2nd Pour5591°3Circular
22s
3rd Pour4591°3.1Circular
22s
4th Pour3591°3.1Circular
22s
5th Pour2591°3.1Circular
22s
6th Pour2091°3.1Circular
--
Target Time3:30–4:30
Brew Science

Why this recipe

MANGO MUSE · Conte Coffee Roasters
Extraction Strategy
Aroma first

Fruit and floral aromas fade when pushed too hard, so the recipe is set to keep them. It is a dense bean, slow to give up flavour, so it is set to draw out its sweetness.

The Decisions
Grind · 43
Medium grind
Coarse salt. Dense beans give up flavour slowly, so it's set a little finer.
Dial in your grinder
Temp · 91°C
One steady heat
91° for every pour. Holding it level keeps every pour extracting at the same pace.
Bloom · 44s
Medium bloom
45 ml of water, then a 44-second wait. Escaping gas pushes water away; waiting it out lets the pours that follow soak in evenly.
Pour Structure · 6 pours
Bloom and five pours
The Wave's flat bed needs one more pour to wet evenly. More, smaller pours stir the bed gently, for a cleaner, lighter cup.
82 RPM · CIRCULAR · 3 ML/S
A faster spin stirs the bed harder, so the cup comes out full and even. Circular pours wet the flat bed evenly.
The Settings
GRIND43FINECOARSETEMP91°84°96°RPM8260120
Crafted by BrewMind