1:15 · 225 ml
Parrita
SOIL ROASTERS · Costa Rica, Tarrazu
Anaerobic Dried · Medium
Tasting notes: Brown Sugar · Cinnamon · Toffee
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- 0:00Bloom45 ml of water · 91 °C · wait 47 s, swirl45 ml+45 ml
- 1:02Pour 1Circles · 88 °C · wait 26 s145 ml+100 ml
- 2:00Pour 2Circles · 88 °C · 3.2 ml/s · let it drain225 ml+80 ml
Iced makes an iced version of this recipe. It takes about a minute.
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Why this recipe
Parrita · SOIL ROASTERS
Grind 53 · 91 °C · 47 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.
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
Coarse sea salt. Fermented beans give up flavour fast, so it's set coarser.
Dial in your grinder →91 °C for the bloom, 88 °C after. Hotter turns fermented fruit boozy, so 91 °C is its limit.
45 ml of water, then a 47-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. Fewer, larger pours stir the bed more, for a heavier cup.
45 → 145 → 225 ml
Circular pours wet the flat bed evenly.
Among similar beans
TYPICAL RANGE OF 33 SIMILAR RECIPES · ANAEROBIC · MEDIUM