← EXPLORE
POURS
4
1:15 · 225ml

PERÙ SAN IGNACIO

Designed for: Chocolate · Mandarin
CAFFÈ LAB · Peru, San Ignacio
✦ tailored from bag label
Washed · Light
ChocolateMandarinAlmond
Dose
15g
Output
225ml
Grind
RPM
97
Ratio
1:15
Filter
Wave
Brew Session
Ready
0:00
Time
—
Water Added
0%
Bloom
Main
3rd Pour
Finish
0:00
0:55
1:42
2:28
Current Step
—
Next Step
—
Log your taste after brewing — it improves your next recipe.
Pour Timeline
0ml
bloom
45ml
2nd
110ml
3rd
170ml
4th
225ml
0:00
1:00
2:00
3:00
4:00
Pour Sequence · 4 Pours
ml°Cml/sPatternWait
Bloom4596°3.1Center
40s
agitate
2nd Pour6593°3Spiral
26s
3rd Pour6093°3Spiral
26s
4th Pour5593°3.1Spiral
--
Target Time3:00–4:00
Brew Science

Why this recipe

PERÙ SAN IGNACIO · CAFFÈ LAB
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 · 47
Medium grind
Coarse salt. Nothing about this bean calls for a change, so the grind follows the roast.
Dial in your grinder
Temp · 96→93°C
A small step down
96° for the bloom, 93° after. Heat opens the grounds early; stepping down keeps the finish sweet, not bitter.
Bloom · 40s
Medium bloom
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.
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.
97 RPM · SPIRAL · 3.1 ML/S
A faster spin stirs the bed harder, so the cup comes out full and even. Spiral pours reach the edges and stir the whole bed.
Among Similar Beans
GRIND47FINECOARSETEMP96°84°96°RPM9760120
PERU · WASHED · LIGHT — 15 CALCULATED
Kindred Beans
Crafted by BrewMind