1:15 · 225 ml
Rosasting House - Tiramisu
Roasting House · Blend
Dark · Dark
Tasting notes: Dark Chocolate · Cocoa · Full Body
First-brew estimate. Rate it to sharpen the next one.
Choose a number to see why
- 0:00Bloom40 ml of water · 89 °C · wait 40 s, swirl40 ml+40 ml
- 0:53Pour 1Slow spiral · 88 °C · wait 13 s90 ml+50 ml
- 1:21Pour 2Slow spiral · 87 °C · wait 13 s140 ml+50 ml
- 1:50Pour 3Slow spiral · 86 °C · wait 13 s190 ml+50 ml
- 2:18Pour 4Slow spiral · 85 °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
Rosasting House - Tiramisu · Roasting House
Grind 65 · 89 °C · 40 s · 1:30–2:30
Calculated by BrewMind's AI from this bean's altitude, process and roast, then checked against physical limits before you saw it.
This bean's sweetness lives in its texture, so weight and sweetness are chosen before clarity. It is a very dense bean, slow to give up flavour, so it is set to draw out its sweetness.
The decisions
Rock salt. Dense beans give up flavour slowly, so it's set finer.
Dial in your grinder →89 °C to start, then 88 °C, 87 °C, 86 °C and 85 °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.
A flat-bottom filter needs one more pour to wet the bed evenly. More, smaller pours stir the bed gently, for a cleaner, lighter cup.
40 → 90 → 140 → 190 → 225 ml
Spiral pours reach the edges and stir the whole bed.
Earlier recipes for similar beans helped set these numbers.