← EXPLORE
POURS
3
1:15 · 225ml

Rosa Ocampo Geisha Lot 5

Designed for: Citrus · Prune
XBloom · Thailand
First brew estimate — rate it to improve
✦ tailored from bag label
Anaerobic · Light
CitrusPruneConcord GrapeWineyPassion FruitMaple Syrup
Dose
15g
Output
225ml
Grind
RPM
70
Ratio
1:15
Filter
Wave
Brew Session
Ready
0:00
Time
—
Water Added
0%
Bloom
Main
Finish
0:00
1:03
2:01
Current Step
—
Next Step
—
Log your taste after brewing — it improves your next recipe.
Pour Timeline
0ml
bloom
40ml
2nd
135ml
3rd
225ml
0:00
1:00
2:00
3:00
Pour Sequence · 3 Pours
ml°Cml/sPatternWait
Bloom4091°3Center
50s
agitate
2nd Pour9588°3Spiral
26s
3rd Pour9088°3Spiral
--
Target Time2:30–3:30
Brew Science

Why this recipe

Rosa Ocampo Geisha Lot 5 · xBloom
Extraction Strategy
Fermentation in check

Fermented flavours turn boozy and sharp when pushed, so heat and stirring are held back to keep the fruit clean. It is a dense bean, slow to give up flavour, so it is set to draw out its sweetness.

The Decisions
Grind · 48
Medium grind
Coarse salt. Fermented beans give up flavour fast, so it's set coarser; the dense bean pulls it back a little finer.
Dial in your grinder
Temp · 91→88°C
A small step down
91° for the bloom, 88° after. Hotter turns fermented fruit boozy, so 91° is its limit.
Bloom · 50s
Long bloom
40 ml of water, then a 50-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
More of the water goes in early, while flavour comes out fastest. Fewer, larger pours stir the bed more, for a heavier cup.
70 RPM · SPIRAL · 3 ML/S
A slower spin lands the water softly, keeping harsh notes out of the cup. Spiral pours reach the edges and stir the whole bed.
Among Similar Beans
GRIND48FINECOARSETEMP91°84°96°RPM7060120
MIDDLE HALF OF 63 CALCULATED · ANAEROBIC · LIGHT
Kindred Beans
Crafted by BrewMind