POURS
3
1:15 · 225ml
Peruvian Santa Rosa Cajamarca
Monsoon Estates Coffee Company · Peru
Washed · Medium
CaramelNutsChocolateCitrus
Dose
15g
Output
225ml
Grind
57
RPM
82
Ratio
1:15
Filter
Wave
Pour Timeline
0ml
bloom
40ml
2nd
130ml
3rd
225ml
0:00
1:00
2:00
3:00
Pour Sequence · 3 Pours
ml°Cml/sPatternWait
Bloom4089°3.3Center
41s
agitate
2nd Pour9088°3.3Spiral
19s
3rd Pour9588°3.3Spiral
--
Target Time2:30–3:30
AI Generated Brew Recipe
POURS
3
1:15 · 225ml
Peruvian Santa Rosa Cajamarca
Designed for: Caramel · Nuts
Monsoon Estates Coffee Company · Peru
Washed · Medium
CaramelNutsChocolateCitrus
Brew Session
Ready
0:00
Time
—
Water Added
0%
Bloom
Main
Finish
0:00
0:53
1:39
Current Step
—
Next Step
—
Log your taste after brewing — it improves your next recipe.
Pour Timeline
0ml
bloom
40ml
2nd
130ml
3rd
225ml
0:00
1:00
2:00
3:00
Pour Sequence · 3 Pours
ml°Cml/sPatternWait
Bloom4089°3.3Center
41s
agitate
2nd Pour9088°3.3Spiral
19s
3rd Pour9588°3.3Spiral
--
Target Time2:30–3:30
Brew Science
Why this recipe
Peruvian Santa Rosa Cajamarca · Monsoon Estates Coffee Company
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 · 57
Medium-coarse grind
Coarse sea salt. Nothing about this bean calls for a change, so the grind follows the roast.
Dial in your grinder→Temp · 89→88°C
A small step down
89° for the bloom, 88° after. Heat opens the grounds early; stepping down keeps the finish sweet, not bitter.
Bloom · 41s
Medium bloom
40 ml of water, then a 41-second wait. Escaping gas pushes water away; waiting it out lets the pours that follow soak in evenly.
Pour Structure · 3 pours
Bloom and two pours
Fewer, larger pours stir the bed more, for a heavier cup.
82 RPM · SPIRAL · 3.3 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.
The Settings
Crafted by BrewMind