1:15 · 225 ml
S Sorbet
Terroir Laboratory · Ethiopia Nensebo / Colombia
Natural · Light
Tasting notes: Strawberry Jam · Red Rose · Red Berry
Tailored from the bag label.
Choose a number to see why
- 0:00Bloom45 ml of water · 91 °C · wait 47 s, swirl45 ml+45 ml
- 1:02Pour 1Circles · 88 °C · wait 27 s130 ml+85 ml
- 1:57Pour 2Circles · 88 °C · wait 27 s190 ml+60 ml
- 2:44Pour 3Circles · 88 °C · let it drain225 ml+35 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
S Sorbet · Terroir Laboratory
Grind 40 · 91 °C · 47 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.
Fruit and floral aromas 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
Fine table salt. Nothing about this bean calls for a change, so the grind follows the roast.
Dial in your grinder →91 °C for the bloom, 88 °C after. Heat opens the grounds early; stepping down keeps the finish sweet, not bitter.
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.
More of the water goes in early, while flavour comes out fastest. Three pours after the bloom keep body and clarity in step.
45 → 130 → 190 → 225 ml
Circular pours wet the flat bed evenly.
Among similar beans
BLEND · NATURAL · LIGHT — 8 CALCULATED