1:15 · 225 ml
PERU TAYGETA ANA
BOU NGA · Peru
Washed · Medium
Tasting notes: Light Brown Caramel · Lime · Butter
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- 0:00Bloom40 ml of water · 92 °C · 3.1 ml/s · wait 40 s, swirl40 ml+40 ml
- 0:53Pour 1Circles · 90 °C · wait 19 s95 ml+55 ml
- 1:29Pour 2Circles · 90 °C · wait 19 s145 ml+50 ml
- 2:04Pour 3Circles · 89 °C · wait 19 s190 ml+45 ml
- 2:37Pour 4Circles · 89 °C · let it drain225 ml+35 ml
Iced makes an iced version of this recipe. It takes about a minute.
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Why this recipe
PERU TAYGETA ANA · BOU NGA
Grind 53 · 92 °C · 40 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. Nothing about this bean calls for a change, so the grind follows the roast.
Dial in your grinder →92 °C to start, then 90 °C and 89 °C. Heat opens the grounds early; stepping down keeps the finish sweet, not bitter.
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.
More of the water goes in early, while flavour comes out fastest. More, smaller pours stir the bed gently, for a cleaner, lighter cup.
40 → 95 → 145 → 190 → 225 ml
Circular pours keep the cone evenly wet.
Among similar beans
TYPICAL RANGE OF 20 SIMILAR RECIPES · PERU · WASHED · MEDIUM