1:15 · 225 ml
MEX Huehuetepan
Beansmiths · Mexico
Natural · Medium
Tasting notes: Date · Chocolate · Nutty
Tailored from the bag label.
Choose a number to see why
- 0:00Bloom40 ml of water · 89 °C · wait 35 s, swirl40 ml+40 ml
- 0:47Pour 1Circles · 87 °C · wait 20 s, swirl100 ml+60 ml
- 1:25Pour 2Circles · 86 °C · wait 20 s, swirl155 ml+55 ml
- 2:02Pour 3Circles · 86 °C · let it drain225 ml+70 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
MEX Huehuetepan · Beansmiths
Grind 57 · 89 °C · 35 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. A medium roast gives up flavour readily, so it needs no help.
The decisions
Coarse sea salt. With nothing to correct, the grind sits in the middle, for an even cup.
Dial in your grinder →89 °C to start, then 87 °C and 86 °C. Heat opens the grounds early; stepping down keeps the finish sweet, not bitter.
40 ml of water, then a 35-second wait. A short wait is enough before the next pour.
Three pours after the bloom keep body and clarity in step.
40 → 100 → 155 → 225 ml
Circular pours wet the flat bed evenly.