1:15 · 225 ml
SAKARO
RED ROOSTER COFFEE · ETHIOPIA GEDEB DISTRICT
Anaerobic Natural · Light
Tasting notes: Tropical Fruit · Lactic Brightness · Floral Jasmine
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- 0:00Bloom45 ml of water · 91 °C · wait 50 s, swirl45 ml+45 ml
- 1:05Pour 1Slow spiral · 88 °C · wait 22 s80 ml+35 ml
- 1:39Pour 2Slow spiral · 88 °C · wait 22 s120 ml+40 ml
- 2:14Pour 3Slow spiral · 88 °C · wait 22 s175 ml+55 ml
- 2:54Pour 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
SAKARO · RED ROOSTER COFFEE
Grind 48 · 91 °C · 50 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.
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
Granulated sugar. 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
ETHIOPIA · ANAEROBIC · LIGHT — 10 CALCULATED