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POURS
3
1:15 · 225ml

Mexico Nayarita (Natural)

Designed for: Strawberry shortcake aroma · silky milk chocolate body
Velton's Coffee · Tepic, Nayarit State, Mexico
Natural · Light
Strawberry Shortcake AromaSilky Milk Chocolate BodyMild ApricotClean Balanced Cup
Dose
15g
Output
225ml
Grind
RPM
72
Ratio
1:15
Filter
Wave
Brew Session
Ready
0:00
Time
—
Water Added
0%
Bloom
Main
Finish
0:00
0:52
1:40
Current Step
—
Next Step
—
Log your taste after brewing — it improves your next recipe.
Pour Timeline
0ml
bloom
40ml
2nd
135ml
3rd
225ml
0:00
1:00
2:00
3:00
Pour Sequence · 3 Pours
ml°Cml/sPatternWait
Bloom4091°3.3Center
40s
agitate
2nd Pour9588°3.3Spiral
19s
agitate
3rd Pour9088°3.3Spiral
--
Target Time2:30–3:30
Brew Science

Why this recipe

Mexico Nayarita (Natural) · Velton's Coffee
Extraction Strategy
Body first

This bean's sweetness lives in its texture, so weight and sweetness are chosen before clarity. It is a soft bean that gives up flavour fast, so the recipe stays gentle to avoid bitterness.

The Decisions
Grind · 69
Coarse grind
Raw sugar. Naturals give up flavour fast, so it's set coarser, and the soft bean takes it coarser still.
Dial in your grinder
Temp · 91→88°C
A small step down
91° for the bloom, 88° after. Heat opens the grounds early; stepping down keeps the finish sweet, not bitter.
Bloom · 40s
Medium bloom
40 ml of water, then a 40-second wait. Escaping gas pushes water away; waiting it out lets the pours that follow soak in evenly.
Pour Structure · 3 pours
Bloom and two pours
More of the water goes in early, while flavour comes out fastest. Fewer, larger pours stir the bed more, for a heavier cup.
72 RPM · SPIRAL · 3.3 ML/S
A slower spin lands the water softly, keeping harsh notes out of the cup. Spiral pours reach the edges and stir the whole bed.
The Settings
GRIND69FINECOARSETEMP91°84°96°RPM7260120
Crafted by BrewMind