1:15 · 225 ml
RUM GRAPE
CHERRYDOG COFFEE ROASTER · COLOMBIA, ETHIOPIA, MYANMAR
Yeast Processing, Inoculated · Light
Tasting notes: Kyoho Grape · Jasmine · Coconut
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- 0:00Bloom40 ml of water · 90 °C · wait 30 s, swirl40 ml+40 ml
- 0:43Pour 1Slow spiral · 88 °C · wait 26 s150 ml+110 ml
- 1:46Pour 2Slow spiral · 86 °C · let it drain225 ml+75 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
RUM GRAPE · CHERRYDOG COFFEE ROASTER
Grind 42 · 90 °C · 30 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
Granulated sugar. This process gives up flavour slowly, so it's set finer.
Dial in your grinder →90 °C to start, then 88 °C and 86 °C. Heat opens the grounds early; stepping down keeps the finish sweet, not bitter.
40 ml of water, then a 30-second wait. A short wait is enough before the next pour.
More of the water goes in early, while flavour comes out fastest. Fewer, larger pours stir the bed more, for a heavier cup.
40 → 150 → 225 ml
Spiral pours reach the edges and stir the whole bed.
Among similar beans
TYPICAL RANGE OF 75 SIMILAR RECIPES · EXPERIMENTAL · LIGHT