POURS
4
1:15 · 150ml + ❄75g
Sao Paulo
GEisha · Brazil, Mogiana
✦ tailored from bag label
Natural · Medium
AlmondNutsCocoa
Dose
15g
Output
225ml
Grind
48
RPM
72
Ratio
1:15
Filter
Wave
Pour Timeline
75ml
bloom
115ml
2nd
170ml
3rd
215ml
4th
225ml
0:00
1:00
2:00
3:00
Pour Sequence · 4 Pours
ml°Cml/sPatternWait
Bloom4092°3Center
37s
agitate
2nd Pour5588°3Circular
26s
agitate
3rd Pour4585°3Circular
26s
agitate
4th Pour1081°3Circular
--
Target Time2:30–3:30
🧊 Cool-first
AI Generated Brew Recipe
POURS
4
1:15 · 150ml + ❄75g
Sao Paulo
Designed for: Almond · Nuts
GEisha · Brazil, Mogiana
✦ tailored from bag label
Natural · Medium
AlmondNutsCocoa
Brew Session
Ready
0:00
Time
75g
Ice in Cup
0%
Bloom
Main
3rd Pour
Finish
0:00
0:50
1:35
2:16
Current Step
—
Next Step
—
Log your taste after brewing — it improves your next recipe.
Pour Timeline
75ml
bloom
115ml
2nd
170ml
3rd
215ml
4th
225ml
0:00
1:00
2:00
3:00
Pour Sequence · 4 Pours
ml°Cml/sPatternWait
Bloom4092°3Center
37s
agitate
2nd Pour5588°3Circular
26s
agitate
3rd Pour4585°3Circular
26s
agitate
4th Pour1081°3Circular
--
Target Time2:30–3:30
🧊 Cool-first
IcePlace 75g of ice in your cup before brewing. xBloom brews 150ml of concentrated hot coffee directly over it — ice dilutes to your full 225ml cup.
Brew Science
Why this recipe
Sao Paulo · GEisha
Extraction Strategy
Nothing pushed
No single note leads this bean, so the cup is kept sweet and even. It is a very soft bean that gives up flavour fast, so the recipe stays gentle to avoid bitterness.
The Decisions
Drip on Ice · 150ml + 75g ice
Poured over ice
150 ml of water drips onto 75 g of ice. It starts strong on purpose; the melting ice, 33% of the cup, brings it to drinking strength.
Grind · 48
Medium grind
Coarse salt. Naturals give up flavour fast, so it's set coarser, and the soft bean takes it much coarser still.
Dial in your grinder→Temp · 92→81°C
A clear step down
92° to start, then 88°, 85° and 81°. Hotter turns a natural's fruit harsh, so 92° is its limit.
Bloom · 37s
Short bloom
40 ml of water, then a 37-second wait. A short wait is enough before the next pour.
Pour Structure · 4 pours
Bloom and three pours
More of the water goes in early, while flavour comes out fastest. Four pours keep body and clarity in step.
72 RPM · CIRCULAR · 3 ML/S
A slower spin lands the water softly, keeping harsh notes out of the cup. Circular pours wet the flat bed evenly.
Earlier recipes considered
Earlier recipes were part of this calculation.
The Settings
Crafted by BrewMind