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POURS
3
1:15 · 150ml + ❄75g

MR. RUM RAISIN

Designed for: Rum Raisin Ice Cream
The Summer Coffee Company · Columbia
First brew estimate — rate it to improve
✦ tailored from bag label
Washed · Medium
Rum Raisin Ice Cream
Dose
15g
Output
225ml
Grind
RPM
78
Ratio
1:15
Filter
Wave
Brew Session
Ready
0:00
Time
75g
Ice in Cup
0%
Bloom
Main
Finish
0:00
0:50
1:33
Current Step
—
Next Step
—
Log your taste after brewing — it improves your next recipe.
Pour Timeline
75ml
bloom
115ml
2nd
170ml
3rd
225ml
0:00
1:00
2:00
3:00
Pour Sequence · 3 Pours
ml°Cml/sPatternWait
Bloom4090°3.2Center
37s
agitate
2nd Pour5587°3.2Circular
26s
3rd Pour5584°3.2Circular
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Target Time2:30–3:30
🧊 Cool-first
IcePlace 75g of ice in your cup before brewing. xBloom brews 150ml of concentrated hot coffee directly over it — ice dilutes to your full 225ml cup.
Brew Science

Why this recipe

MR. RUM RAISIN · The Summer Coffee Company
Extraction Strategy
Nothing pushed

No single note leads this bean, so the cup is kept sweet and even. Its density is typical, so nothing is corrected for it.

The Decisions
Drip on Ice · 150ml + 75g ice
Poured over ice
150 ml of water drips onto 75 g of ice. It starts strong on purpose; the melting ice, 33% of the cup, brings it to drinking strength.
Grind · 48
Medium grind
Coarse salt. Nothing about this bean calls for a change, so the grind follows the roast.
Dial in your grinder
Temp · 90→84°C
A clear step down
90° to start, then 87° and 84°. Heat opens the grounds early; stepping down keeps the finish sweet, not bitter.
Bloom · 37s
Short bloom
40 ml of water, then a 37-second wait. A short wait is enough before the next pour.
Pour Structure · 3 pours
Bloom and two pours
Fewer, larger pours stir the bed more, for a heavier cup.
78 RPM · CIRCULAR · 3.2 ML/S
A faster spin stirs the bed harder, so the cup comes out full and even. Circular pours wet the flat bed evenly.
The Settings
GRIND48FINECOARSETEMP90°84°96°RPM7860120
Crafted by BrewMind