1:15 · 225 ml
RWANDA NYAMASHEKE MAHEMBE COFFEE NYAGATARE CWS RED BOURBON ANAEROBIC NATURAL 2025 BOR AN5
Home Roast · RWANDA NYAMASHEKE
Anaerobic Natural · Light
Tasting notes: Nectarine · Purple Grapes · Orange
Choose a number to see why
- 0:00Bloom45 ml of water · 91 °C · wait 50 s, swirl45 ml+45 ml
- 1:04Pour 1Slow spiral · 88 °C · wait 15 s80 ml+35 ml
- 1:29Pour 2Slow spiral · 88 °C · wait 15 s120 ml+40 ml
- 1:56Pour 3Slow spiral · 88 °C · wait 15 s175 ml+55 ml
- 2:28Pour 4Slow spiral · 88 °C · let it drain225 ml+50 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
RWANDA NYAMASHEKE MAHEMBE COFFEE NYAGATARE CWS RED BOURBON ANAEROBIC NATURAL 2025 BOR AN5 · Home Roast
Grind 68 · 91 °C · 50 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. It is a dense bean, slow to give up flavour, so it is set to draw out its sweetness.
The decisions
Rock salt. Fermented beans give up flavour fast, so it's set coarser; the dense bean pulls it back a little finer.
Dial in your grinder →91 °C for the bloom, 88 °C after. Hotter turns fermented fruit boozy, so 91 °C is its limit.
45 ml of water, then a 50-second wait. Escaping gas pushes water away; waiting it out lets the pours that follow soak in evenly.
More, smaller pours stir the bed gently, for a cleaner, lighter cup.
45 → 80 → 120 → 175 → 225 ml
Spiral pours reach the edges and stir the whole bed.
Among similar beans
TYPICAL RANGE OF 67 SIMILAR RECIPES · ANAEROBIC · LIGHT
Coarser than most in this group. The process asks for a gentler extraction.