← EXPLORE
POURS
4
1:15 · 225ml
MEX Huehuetepan
Designed for: Date · Chocolate
Beansmiths · Mexico
✦ tailored from bag label
Natural · Medium
DateChocolateNutty
Dose
15g
Output
225ml
Grind
RPM
72
Ratio
1:15
Filter
Wave
Brew Session
Ready
0:00
Time
—
Water Added
0%
Bloom
Main
3rd Pour
Finish
0:00
0:47
1:25
2:02
Current Step
—
Next Step
—
Log your taste after brewing — it improves your next recipe.
Pour Timeline
0ml
bloom
40ml
2nd
100ml
3rd
155ml
4th
225ml
0:00
1:00
2:00
3:00
Pour Sequence · 4 Pours
ml°Cml/sPatternWait
Bloom4089°3.3Circular
35s
agitate
2nd Pour6087°3.3Circular
20s
agitate
3rd Pour5586°3.3Circular
20s
agitate
4th Pour7086°3.3Circular
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Target Time2:30–3:30
Brew Science
The reasoning behind your brew
MEX Huehuetepan · Beansmiths
The Analysis
Extraction Strategy
Body-focused extraction
Natural process and chocolate or nutty notes drive a body-first strategy. Higher agitation and spiral pours build texture and mouthfeel as the primary extraction target — clarity is secondary.
Brew Tip
Rationale
Bloom at 35s saturates the bed evenly before extraction — proper CO2 displacement ensures sucrose-derived compounds dissolve uniformly rather than channeling through dry patches.
The Intent
Body-focused extraction
Direct extraction
Even saturation
The Decisions
Grind · 57
Medium grind — balanced flow and contact
Grind size 57 — tuned for Natural process and medium roast.
Bloom · 35s
Short bloom — low CO₂, fast saturation
35s bloom at 89°C with 40ml water. Insufficient bloom causes channelling across all subsequent pours.
Temp · 89→86°C
Gentle temperature descent — 3°C
Starts at 89°C — descends to 86°C (3°C total) as solubles concentration drops through the brew.
Pour Structure · 4 Pours
Four-pour structure — balanced precision
4-pour structure for Natural process, medium roast.
Speed · 72 RPM
Moderate RPM — balanced agitation
Pattern · Circular
Circular — even flat-bed saturation
Flow Rate · 3.3 ml/s
Coupled to grind 57 — controls extraction contact time
Crafted by BrewMind