1:15 · 225 ml
MONTEBLANCO COCO
Kb Coffee Roasters · Acevedo, Huila, Colombia
Anaerobic Co-ferment · Light
Tasting notes: Coconut
Tailored from the bag label.
Choose a number to see why
- 0:00Bloom45 ml of water · 91 °C · wait 50 s, swirl45 ml+45 ml
- 1:05Pour 1Slow spiral · 85 °C · wait 26 s130 ml+85 ml
- 1:59Pour 2Slow spiral · 85 °C · let it drain225 ml+95 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
MONTEBLANCO COCO · Kb Coffee Roasters
Grind 41 · 91 °C · 50 s · 3:00–4:00
Calculated by BrewMind's AI from this bean's altitude, process and roast, then checked against physical limits before you saw it.
Fermented flavours turn boozy and sharp when pushed, so heat and stirring are held back to keep the fruit clean. Its density is typical, so nothing is corrected for it.
The decisions
Granulated sugar. Fermented beans give up flavour fast, so it's set coarser.
Dial in your grinder →91 °C for the bloom, 85 °C after. Hotter turns fermented fruit boozy, so 91 °C is its limit.
45 ml of water, then a 50-second wait. Escaping gas pushes water away; waiting it out lets the pours that follow soak in evenly.
Fewer, larger pours stir the bed more, for a heavier cup.
45 → 130 → 225 ml
Spiral pours reach the edges and stir the whole bed.
Among similar beans
TYPICAL RANGE OF 36 SIMILAR RECIPES · COLOMBIA · EXPERIMENTAL · LIGHT