1:15 · 225 ml
Rum Barrel
EstMountain Cafe · Thai X Brazil Cerado
Anaerobic · Medium
Tasting notes: Rum · Berry · Lychee · Peach
Choose a number to see why
- 0:00Bloom45 ml of water · 90 °C · wait 45 s, swirl45 ml+45 ml
- 1:00Pour 1Slow spiral · 88 °C · wait 26 s135 ml+90 ml
- 1:55Pour 2Slow spiral · 86 °C · wait 26 s200 ml+65 ml
- 2:42Pour 3Slow spiral · 85 °C · let it drain225 ml+25 ml
Iced makes an iced version of this recipe. It takes about a minute.
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Why this recipe
Rum Barrel · EstMountain Cafe
Grind 54 · 90 °C · 45 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.
Barrel and spirit aromas are delicate and fade when pushed too hard, so the recipe is set to keep them. Its density is typical, so nothing is corrected for it.
The decisions
Coarse sea salt. Fermented beans give up flavour fast, so it's set coarser.
Dial in your grinder →90 °C to start, then 88 °C, 86 °C and 85 °C. Heat opens the grounds early; stepping down keeps the finish sweet, not bitter.
45 ml of water, then a 45-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 → 135 → 200 → 225 ml
Spiral pours reach the edges and stir the whole bed.
Earlier recipes for similar beans helped set these numbers.
Among similar beans
TYPICAL RANGE OF 33 SIMILAR RECIPES · ANAEROBIC · MEDIUM