1:15 · 225 ml
Riakiberu Peaberry
Prolog · Murang'a County, Kenya
Washed · Medium
Tasting notes: Raspberry · Hibiscus · Lively Crisp Acidity
Choose a number to see why
- 0:00Bloom45 ml of water · 92 °C · wait 35 s, swirl45 ml+45 ml
- 0:50Pour 1Circles · 88 °C · wait 26 s110 ml+65 ml
- 1:36Pour 2Circles · 88 °C · wait 26 s170 ml+60 ml
- 2:22Pour 3Circles · 88 °C · let it drain225 ml+55 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
Riakiberu Peaberry · Prolog
Grind 51 · 92 °C · 35 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. It is a dense bean, slow to give up flavour, so it is set to draw out its sweetness.
The decisions
Coarse sea salt. Dense beans give up flavour slowly, so it's set a little finer.
Dial in your grinder →92 °C for the bloom, 88 °C after. Heat opens the grounds early; stepping down keeps the finish sweet, not bitter.
45 ml of water, then a 35-second wait. A short wait is enough before the next pour.
A flat-bottom filter needs one more pour to wet the bed evenly. Three pours after the bloom keep body and clarity in step.
45 → 110 → 170 → 225 ml
Circular pours wet the flat bed evenly.
Among similar beans
KENYA · WASHED · MEDIUM — 11 CALCULATED