← EXPLORE
POURS
4
1:15 · 225ml

PENACHI

Designed for: UVA CONCORD · HIGO
Puerto Blest · PERÚ
✦ tailored from bag label
NATURAL · Medium
UVA CONCORDHIGOCHOCOLATE
Dose
15g
Output
225ml
Grind
RPM
70
Ratio
1:15
Filter
Conical
Brew Session
Ready
0:00
Time
—
Water Added
0%
Bloom
Main
3rd Pour
Finish
0:00
0:53
1:32
2:10
Current Step
—
Next Step
—
Log your taste after brewing — it improves your next recipe.
Pour Timeline
0ml
bloom
40ml
2nd
105ml
3rd
165ml
4th
225ml
0:00
1:00
2:00
3:00
Pour Sequence · 4 Pours
ml°Cml/sPatternWait
Bloom4092°3.2Center
40s
agitate
2nd Pour6588°3.2Spiral
19s
agitate
3rd Pour6088°3.2Spiral
19s
agitate
4th Pour6088°3.2Spiral
--
Target Time2:30–3:30
Brew Science

Why this recipe

PENACHI · Puerto Blest
Extraction Strategy
Body first

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
Grind · 53
Medium-coarse grind
Coarse sea salt. Naturals give up flavour fast, so it's set coarser.
Dial in your grinder
Temp · 92→88°C
A clear step down
92° for the bloom, 88° after. Hotter turns a natural's fruit harsh, so 92° is its limit.
Bloom · 40s
Medium bloom
40 ml of water, then a 40-second wait. Escaping gas pushes water away; waiting it out lets the pours that follow soak in evenly.
Pour Structure · 4 pours
Bloom and three pours
More of the water goes in early, while flavour comes out fastest. Four pours keep body and clarity in step.
70 RPM · SPIRAL · 3.2 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.
Among Similar Beans
GRIND53FINECOARSETEMP92°84°96°RPM7060120
MIDDLE HALF OF 140 CALCULATED · NATURAL · MEDIUM
Kindred Beans
Crafted by BrewMind