← EXPLORE
POURS
3
1:15 · 155ml + ❄70g
Peru Cajamarca
Designed for: bright citrus · dark chocolate
Joffrey's COFFEE & TEA COMPANY · Peru
Washed · Medium
Bright CitrusDark ChocolateRoasted Almond
Dose
15g
Output
225ml
Grind
RPM
112
Ratio
1:15
Filter
Wave
Brew Session
Ready
0:00
Time
70g
Ice in Cup
0%
Bloom
Main
Finish
0:00
0:54
1:39
Current Step
—
Next Step
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Log your taste after brewing — it improves your next recipe.
Pour Timeline
70ml
bloom
110ml
2nd
170ml
3rd
225ml
0:00
1:00
2:00
3:00
Pour Sequence · 3 Pours
ml°Cml/sPatternWait
Bloom4092°3.2Center
41s
agitate
2nd Pour6088°3.1Spiral
26s
3rd Pour5588°3.2Spiral
--
Target Time2:30–3:30
🧊 Cool-first
IcePlace 70g of ice in your cup before brewing. xBloom brews 155ml of concentrated hot coffee directly over it — ice dilutes to your full 225ml cup.
Brew Science
The reasoning behind your brew
Peru Cajamarca · Joffrey's COFFEE & TEA COMPANY
The Analysis
Extraction Strategy
Body-focused extraction
Natural process and chocolate or nutty notes drive a body-first strategy. Higher agitation and spiral pours build texture and mouthfeel as the primary extraction target — clarity is secondary.
Bean Character
Medium density — balanced extraction profile
Cell structure within standard extraction range. No density correction applied. Parameters follow roast and process constraints.
Engine Calibration
GRIND484858TEMP92°88°92°RPM1128595
Iced Adaptation
Brew Method · Drip on Ice
Concentrated brew — ice restores balance as it melts
Brewing 155ml of hot water directly onto 70g of ice. The pour targets 31% above equivalent hot-serve concentration — ice melts into the cup and dilutes the brew to its correct strength. Grind is tuned finer than a hot extraction at this ratio: ice melt reduces extraction efficiency, so the recipe pre-compensates with increased surface area.
Hot Water · 155ml
Brews at 31% above final strength — ice corrects
Ice · 70g
Melts to dilute and chill — 225ml total output
The Intent
Body-forward extraction
Balanced density bean
Layered extraction
Active agitation
The Decisions
Grind · 48
Medium grind — balanced flow and contact
Looks like kosher salt or coarse table salt. Derived from Stage 1 range 48–58. History pattern: -2. Minor — does not override bean constraints.
Bloom · 41s
Short bloom — low CO₂, fast saturation
41s base — derived from bean density and process. Insufficient bloom causes channelling across all subsequent pours.
Temp · 92→88°C
Descending curve — 4°C drop across pours
Starts at 92°C — upper bound of Stage 1 range. Descends 2°C per pour as solubles concentration drops.
Pour Structure · 3 Pours
Three-pour structure — direct extraction
Medium roast targets F1 range 4. Bean density (medium) neutral.
Speed · 112 RPM
Higher RPM — body development
Pattern · Spiral
Spiral — full bed agitation
Flow Rate · 3.2 ml/s
Coupled to grind 48 — deterministic from grind range
Target Time · 2:16
Predicted extraction ±15s — runs long? grind coarser
Your History
Learning · From Your History
Calibrated from your brewing history
Grind shifted finer by 2. Pattern was weak but consistent across recent brews. Minor adjustment applied. Effect is limited and does not override bean constraints.
Crafted by BrewMind