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POURS
5
1:15 · 225ml

San Pedro

Designed for: jasmine · apricot jam
Qima Cafe · San Pedro, Tabaconas District Of San Ignacio, Northern Cajamarca, Peru
First brew estimate — rate it to improve
Washed · Medium
JasmineApricot JamPlum CompoteWhite Tea
Dose
15g
Output
225ml
Grind
RPM
82
Ratio
1:15
Filter
Wave
Brew Session
Ready
0:00
Time
—
Water Added
0%
Bloom
Main
3rd Pour
4th Pour
Finish
0:00
1:02
1:49
2:27
2:58
Current Step
—
Next Step
—
Log your taste after brewing — it improves your next recipe.
Pour Timeline
0ml
bloom
45ml
2nd
125ml
3rd
175ml
4th
205ml
5th
225ml
0:00
1:00
2:00
3:00
4:00
Pour Sequence · 5 Pours
ml°Cml/sPatternWait
Bloom4590°3.1Center
47s
agitate
2nd Pour8088°3.1Circular
22s
3rd Pour5088°3.2Circular
22s
4th Pour3088°3.2Circular
22s
5th Pour2088°3.2Circular
--
Target Time3:30–4:30
Brew Science

Why this recipe

San Pedro · Qima Cafe
Extraction Strategy
Aroma first

Fruit and floral aromas fade when pushed too hard, so the recipe is set to keep them. It is a very dense bean, slow to give up flavour, so it is set to draw out its sweetness.

The Decisions
Grind · 53
Medium-coarse grind
Coarse sea salt. Dense beans give up flavour slowly, so it's set finer.
Dial in your grinder
Temp · 90→88°C
A small step down
90° for the bloom, 88° after. Heat opens the grounds early; stepping down keeps the finish sweet, not bitter.
Bloom · 47s
Medium bloom
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.
Pour Structure · 5 pours
Bloom and four pours
The Wave's flat bed needs one more pour to wet evenly. More, smaller pours stir the bed gently, for a cleaner, lighter cup.
82 RPM · CIRCULAR · 3.1 ML/S
A faster spin stirs the bed harder, so the cup comes out full and even. Circular pours wet the flat bed evenly.
The Settings
GRIND53FINECOARSETEMP90°84°96°RPM8260120
Crafted by BrewMind