1:15 · 225 ml
(PRODUCT)RED Onyx Coffee Lab Seasonal East Africa
Onyx Coffee Lab · Ethiopia
Washed · Medium
Tasting notes: Nectarine · Milk Chocolate · Sugar Cane
Choose a number to see why
- 0:00Bloom40 ml of water · 88 °C · wait 42 s, swirl40 ml+40 ml
- 0:55Pour 1Circles · 88 °C · wait 22 s135 ml+95 ml
- 1:48Pour 2Circles · 88 °C · 3.2 ml/s · wait 22 s190 ml+55 ml
- 2:27Pour 3Circles · 88 °C · 3.2 ml/s · let it drain225 ml+35 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
(PRODUCT)RED Onyx Coffee Lab Seasonal East Africa · Onyx Coffee Lab
Grind 47 · 88 °C · 42 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.
Fruit and floral aromas fade when pushed too hard, so the recipe is set to keep them. It is a dense bean, slow to give up flavour, so it is set to draw out its sweetness.
The decisions
Granulated sugar. Dense beans give up flavour slowly, so it's set a little finer.
Dial in your grinder →88 °C for every pour. Holding it level keeps every pour extracting at the same pace.
40 ml of water, then a 42-second wait. Escaping gas pushes water away; waiting it out lets the pours that follow soak in evenly.
The Wave's flat bed needs one more pour to wet evenly. Three pours after the bloom keep body and clarity in step.
40 → 135 → 190 → 225 ml
Circular pours wet the flat bed evenly.
Earlier recipes for similar beans helped set these numbers.
Among similar beans
TYPICAL RANGE OF 21 SIMILAR RECIPES · ETHIOPIA · WASHED · MEDIUM