1:15 · 150 ml + 75 g ice
Rum Strawberry
EatMountaiN · Pang Khon
Carbonic Barrel-aged · Light
Tasting notes: Rum · Vintage · Strawberry
First-brew estimate. Rate it to sharpen the next one.
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Ice · 75 g in the cup before you start
- 0:00Bloom40 ml of water · 88 °C · wait 30 s, swirl40 ml+40 ml
- 0:43Pour 1Slow spiral · 86 °C · wait 26 s105 ml+65 ml
- 1:31Pour 2Slow spiral · 85 °C · let it drain150 ml+45 ml
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Why this recipe
Rum Strawberry · EatMountaiN
Grind 42 · 88 °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. It is a dense bean, slow to give up flavour, so it is set to draw out its sweetness.
The decisions
150 ml of water drips onto 75 g of ice. It starts strong on purpose; the melting ice, 33% of the cup, brings it to drinking strength.
Granulated sugar. Dense beans give up flavour slowly, so it's set a little finer.
Dial in your grinder →88 °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 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 → 105 → 150 ml
Spiral pours reach the edges and stir the whole bed.
Earlier recipes for similar beans helped set these numbers.