1:15 · 225 ml
Rum Strawberry
EstMountain Coffee · Pang Khon
Anaerobic · Medium
Tasting notes: Rum · Raisin · Cantaloupe
First-brew estimate. Rate it to sharpen the next one.
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- 0:00Bloom45 ml of water · 91 °C · wait 47 s, swirl45 ml+45 ml
- 1:02Pour 1Slow spiral · 90 °C · wait 26 s100 ml+55 ml
- 1:45Pour 2Slow spiral · 89 °C · wait 26 s160 ml+60 ml
- 2:31Pour 3Slow spiral · 88 °C · let it drain225 ml+65 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 strawberry · EstMountain Coffee
Grind 53 · 91 °C · 47 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.
Fermented flavours turn boozy and sharp when pushed, so heat and stirring are held back to keep the fruit clean. 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 →91 °C to start, then 90 °C, 89 °C and 88 °C. Hotter turns fermented fruit boozy, so 91 °C is its limit.
45 ml of water, then a 47-second wait. Escaping gas pushes water away; waiting it out lets the pours that follow soak in evenly.
Three pours after the bloom keep body and clarity in step.
45 → 100 → 160 → 225 ml
Spiral pours reach the edges and stir the whole bed.
Among similar beans
TYPICAL RANGE OF 33 SIMILAR RECIPES · ANAEROBIC · MEDIUM