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POURS
3
1:15 · 225ml

Paloma - Indonesia Gayo

Designed for: Mazapán · galleta de mantequilla
Paloma Coffee · Indonesia
Wet Hulled Tradicional (giling Basah), Con Selección De Cereza Por Flotación · Dark
MazapánGalleta De MantequillaCiruela AhumadaMoras
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
0:49
1:37
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
Bloom4090°3.3Center
37s
2nd Pour9587°3.3Spiral
19s
3rd Pour9085°3.3Spiral
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Target Time2:30–3:30
Brew Science

Why this recipe

Paloma - Indonesia Gayo · Paloma 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 · 60
Medium-coarse grind
Coarse sea salt. This process gives up flavour fast, so it's set coarser, and the soft bean takes it coarser still.
Dial in your grinder
Temp · 90→85°C
A clear step down
90° to start, then 87° and 85°. 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
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.
Earlier recipes considered
Earlier recipes were part of this calculation.
The Settings
GRIND60FINECOARSETEMP90°84°96°RPM7260120
Crafted by BrewMind