← EXPLORE
POURS
3
1:15 · 165ml + ❄60g
Rwanda Lake Kivu
Designed for: Malt Candy · Floral Hints
Zero Coffee · Rwanda Lake Kivu
Washed Process · Light
Malt CandyFloral HintsHoneyBrown Sugar
Dose
15g
Output
225ml
Grind
RPM
80
Ratio
1:15
Filter
Wave
Brew Session
Ready
0:00
Time
60g
Ice in Cup
0%
Bloom
Main
Finish
0:00
0:55
1:49
Current Step
Next Step
Log your taste after brewing — it improves your next recipe.
Pour Timeline
60ml
bloom
105ml
2nd
190ml
3rd
225ml
0:00
1:00
2:00
3:00
Pour Sequence · 3 Pours
ml°Cml/sPatternWait
Bloom4591°3.1Center
40s
agitate
2nd Pour8591°3Circular
26s
3rd Pour3591°3Circular
--
Target Time2:303:30
🧊 Cool-first
IcePlace 60g of ice in your cup before brewing. xBloom brews 165ml of concentrated hot coffee directly over it — ice dilutes to your full 225ml cup.
Brew Science
The reasoning behind your brew
Rwanda Lake Kivu · Zero Coffee
The Analysis
Extraction Strategy
Balanced extraction
Mixed signals from process and tasting notes call for equilibrium. No single parameter is pushed to its limit. The recipe finds the centre of each range and holds it steadily across all five pours.
Bean Character
Dense bean — elevated growing altitude
High cell-wall resistance limits water penetration — grind -4 from roast baseline. Bloom and temperature offset upward to compensate. Reduces uneven saturation risk across the bed.
Engine Calibration
GRIND383846TEMP91°91°91°RPM807082
Iced Adaptation
Brew Method · Drip on Ice
Concentrated brew — ice restores balance as it melts
Brewing 165ml of hot water directly onto 60g of ice. The pour targets 27% above equivalent hot-serve concentration — ice melts into the cup and dilutes the brew to its correct strength. Grind is tuned finer than a hot extraction at this ratio: ice melt reduces extraction efficiency, so the recipe pre-compensates with increased surface area.
Hot Water · 165ml
Brews at 27% above final strength — ice corrects
Ice · 60g
Melts to dilute and chill — 225ml total output
The Intent
Balanced extraction
Dense high-altitude beans
Layered extraction
Even saturation
The Decisions
Grind · 38
Fine grind — high extraction contact
Looks like standard table salt or fine sea salt. Derived from Stage 1 range 38–46. Density correction: -4 (finer) for dense bean. Keeps extraction within range. History pattern: -2. Minor — does not override bean constraints.
Bloom · 40s
Short bloom — low CO₂, fast saturation
40s base — derived from bean density and process. Insufficient bloom causes channelling across all subsequent pours.
Temp · 91→91°C
Near-isothermal extraction
Starts at 91°C — upper bound of Stage 1 range. Descends 0°C per pour as solubles concentration drops.
Pour Structure · 3 Pours
Three-pour structure — direct extraction
Light roast targets F1 range 4–5. Bean density (dense) favours more pours.
Speed · 80 RPM
Mid-range RPM — balanced extraction
Pattern · Circular
Circular — even flat-bed saturation
Flow Rate · 3.1 ml/s
Coupled to grind 38 — deterministic from grind range
Target Time · 2:15
Predicted extraction ±15s — runs long? grind coarser
Your History
Learning · From Your History
Calibrated from your brewing history
Grind shifted finer by 2. Pattern was weak but consistent across recent brews. Minor adjustment applied. Effect is limited and does not override bean constraints.
Crafted by BrewMind