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POURS
3
1:15 · 225ml

MR. RUM RAISIN

Designed for: Rum Raisin Ice Cream
The Summer Coffee Company · Blend
First brew estimate — rate it to improve
✦ tailored from bag label
Natural · Medium
Rum Raisin Ice Cream
Dose
15g
Output
225ml
Grind
RPM
70
Ratio
1:15
Filter
Wave
Brew Session
Ready
0:00
Time
—
Water Added
0%
Bloom
Main
Finish
0:00
0:43
1:43
Current Step
—
Next Step
—
Log your taste after brewing — it improves your next recipe.
Pour Timeline
0ml
bloom
40ml
2nd
145ml
3rd
225ml
0:00
1:00
2:00
3:00
Pour Sequence · 3 Pours
ml°Cml/sPatternWait
Bloom4090°3.1Center
30s
agitate
2nd Pour10588°3.1Spiral
26s
3rd Pour8086°3.1Spiral
--
Target Time2:30–3:30
Brew Science

Why this recipe

MR. RUM RAISIN · The Summer Coffee Company
Extraction Strategy
Barrel aroma first

Barrel and spirit aromas are delicate and fade when pushed too hard, so the recipe is set to keep them. Its density is typical, so nothing is corrected for it.

The Decisions
Grind · 53
Medium-coarse grind
Coarse sea salt. Naturals give up flavour fast, so it's set coarser.
Dial in your grinder
Temp · 90→86°C
A clear step down
90° to start, then 88° and 86°. Heat opens the grounds early; stepping down keeps the finish sweet, not bitter.
Bloom · 30s
Short bloom
40 ml of water, then a 30-second wait. A short wait is enough before the next pour.
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.
70 RPM · SPIRAL · 3.1 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
GRIND53FINECOARSETEMP90°84°96°RPM7060120
Crafted by BrewMind