1:15 · 225 ml
Nutty Chocolate
Rawmat Coffee · Brazil
Washed · Medium
Tasting notes: Chocolate · Caramel · Nutty
Generic recipe: little is known about this bean.
Choose a number to see why
- 0:00Bloom40 ml of water · 92 °C · wait 42 s, swirl40 ml+40 ml
- 0:55Pour 1Slow spiral · 90 °C · wait 20 s115 ml+75 ml
- 1:39Pour 2Slow spiral · 88 °C · wait 18 s175 ml+60 ml
- 2:16Pour 3Slow spiral · 88 °C · 3.2 ml/s · let it drain225 ml+50 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
Nutty Chocolate · Rawmat Coffee
Grind 53 · 92 °C · 42 s · 2:30–3:30
Calculated by BrewMind's AI from this bean's altitude, process and roast, then checked against physical limits before you saw it.
This bean's sweetness lives in its texture, so weight and sweetness are chosen before clarity. Its density is typical, so nothing is corrected for it.
The decisions
Coarse sea salt. Nothing about this bean calls for a change, so the grind follows the roast.
Dial in your grinder →92 °C to start, then 90 °C and 88 °C. Heat opens the grounds early; stepping down keeps the finish sweet, not bitter.
40 ml of water, then a 42-second wait. Escaping gas pushes water away; waiting it out lets the pours that follow soak in evenly.
More of the water goes in early, while flavour comes out fastest. Three pours after the bloom keep body and clarity in step.
40 → 115 → 175 → 225 ml
Spiral pours reach the edges and stir the whole bed.