1:15 · 225 ml
Rum Lychee
EstMountain Coffee · Pang Khon
Carbonic · Light
Tasting notes: Rum · Whisky · Lychee
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- 0:00Bloom40 ml of water · 90 °C · wait 45 s, swirl40 ml+40 ml
- 0:58Pour 1Slow spiral · 86 °C · wait 26 s150 ml+110 ml
- 2:01Pour 2Slow spiral · 85 °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 Lychee · EstMountain Coffee
Grind 48 · 90 °C · 45 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.
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 fast, so it's set coarser.
Dial in your grinder →90 °C to start, then 86 °C and 85 °C. Heat opens the grounds early; stepping down keeps the finish sweet, not bitter.
40 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. 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