1:15 · 160 ml + 65 g ice
Rovira
SOIL ROASTERS · Colombia
Honey Anaerobic · Medium
Tasting notes: Blackberries · Fruit Candy · Mixed Berries
Choose a number to see why
Ice · 65 g in the cup before you start
- 0:00Bloom45 ml of water · 89 °C · wait 50 s, swirl45 ml+45 ml
- 1:04Pour 1Circles · 88 °C · wait 19 s85 ml+40 ml
- 1:36Pour 2Circles · 88 °C · wait 19 s135 ml+50 ml
- 2:10Pour 3Circles · 88 °C · let it drain160 ml+25 ml
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Why this recipe
Rovira · SOIL ROASTERS
Grind 50 · 89 °C · 50 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.
No single note leads this bean, so the cup is kept sweet and even. Its density is typical, so nothing is corrected for it.
The decisions
160 ml of water drips onto 65 g of ice. It starts strong on purpose; the melting ice, 29% of the cup, brings it to drinking strength.
Granulated sugar. Fermented beans give up flavour fast, so it's set coarser.
Dial in your grinder →89 °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 50-second wait. Escaping gas pushes water away; waiting it out lets the pours that follow soak in evenly.
More of the water goes in early, while flavour comes out fastest. Three pours after the bloom keep body and clarity in step.
45 → 85 → 135 → 160 ml
Circular pours keep the cone evenly wet.
Earlier recipes for similar beans helped set these numbers.