1:15 · 225 ml
Perc El Guayacan
PERC · PERU
Washed Process · Light
Tasting notes: Biscoff · Mandarin
Tailored from the bag label.
Choose a number to see why
- 0:00Bloom45 ml of water · 96 °C · wait 40 s, swirl45 ml+45 ml
- 0:55Pour 1Circles · 93 °C · wait 19 s125 ml+80 ml
- 1:41Pour 2Circles · 93 °C · wait 19 s185 ml+60 ml
- 2:20Pour 3Circles · 93 °C · let it drain225 ml+40 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
Perc El Guayacan · PERC
Grind 44 · 96 °C · 40 s · 3:00–4:00
Calculated by BrewMind's AI from this bean's altitude, process and roast, then checked against physical limits before you saw it.
A clean bean shows its origin best when nothing crowds it, so the settings lean towards a clear, bright cup. Its density is typical, so nothing is corrected for it.
The decisions
Granulated sugar. Nothing about this bean calls for a change, so the grind follows the roast.
Dial in your grinder →96 °C for the bloom, 93 °C after. Heat opens the grounds early; stepping down keeps the finish sweet, not bitter.
45 ml of water, then a 40-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.
45 → 125 → 185 → 225 ml
Circular pours keep the cone evenly wet.
Earlier recipes for similar beans helped set these numbers.
Among similar beans
PERU · WASHED · LIGHT — 18 CALCULATED