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POURS
3
1:15 · 225ml

San Pedro

Designed for: Blood Orange · Molasses
Corvus Coffee · Huila, Colombia
Anaerobic Pre-fermentation · Light
Blood OrangeMolassesButtery
Dose
15g
Output
225ml
Grind
RPM
62
Ratio
1:15
Filter
Wave
Brew Session
Ready
0:00
Time
—
Water Added
0%
Bloom
Main
Finish
0:00
1:04
1:51
Current Step
—
Next Step
—
Log your taste after brewing — it improves your next recipe.
Pour Timeline
0ml
bloom
45ml
2nd
135ml
3rd
225ml
0:00
1:00
2:00
3:00
Pour Sequence · 3 Pours
ml°Cml/sPatternWait
Bloom4587°3.2Center
50s
agitate
2nd Pour9085°3.2Spiral
19s
3rd Pour9085°3.2Spiral
--
Target Time2:30–3:30
Brew Science

Why this recipe

San Pedro · Corvus Coffee
Extraction Strategy
Fermentation in check

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
Grind · 59
Medium-coarse grind
Coarse sea salt. Fermented beans give up flavour fast, so it's set coarser.
Dial in your grinder
Temp · 87→85°C
A small step down
87° for the bloom, 85° after. Heat opens the grounds early; stepping down keeps the finish sweet, not bitter.
Bloom · 50s
Long bloom
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.
Pour Structure · 3 pours
Bloom and two pours
Fewer, larger pours stir the bed more, for a heavier cup.
62 RPM · SPIRAL · 3.2 ML/S
A slower spin lands the water softly, keeping harsh notes out of the cup. Spiral pours reach the edges and stir the whole bed.
Among Similar Beans
GRIND59FINECOARSETEMP87°84°96°RPM6260120
COLOMBIA · ANAEROBIC · LIGHT — 17 CALCULATED

Coarser than most in this group. The process asks for a gentler extraction.

Crafted by BrewMind