1:15 · 225 ml
Seasonal East Africa
Onyx Coffee Lab · East Africa
Washed · Medium
Tasting notes: Nectarine · Milk Chocolate · Sugar Cane
First-brew estimate. Rate it to sharpen the next one.
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- 0:00Bloom40 ml of water · 90 °C · wait 41 s, swirl40 ml+40 ml
- 0:54Pour 1Circles · 89 °C · wait 22 s125 ml+85 ml
- 1:43Pour 2Circles · 88 °C · 3.2 ml/s · wait 22 s190 ml+65 ml
- 2:26Pour 3Circles · 88 °C · 3.2 ml/s · 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
Seasonal East Africa · Onyx Coffee Lab
Grind 53 · 90 °C · 41 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. It is a dense bean, slow to give up flavour, so it is set to draw out its sweetness.
The decisions
Coarse sea salt. Dense beans give up flavour slowly, so it's set a little finer.
Dial in your grinder →90 °C to start, then 89 °C and 88 °C. Heat opens the grounds early; stepping down keeps the finish sweet, not bitter.
40 ml of water, then a 41-second wait. Escaping gas pushes water away; waiting it out lets the pours that follow soak in evenly.
The Wave's flat bed needs one more pour to wet evenly. Three pours after the bloom keep body and clarity in step.
40 → 125 → 190 → 225 ml
Circular pours wet the flat bed evenly.
Among similar beans
TYPICAL RANGE OF 21 SIMILAR RECIPES · ETHIOPIA · WASHED · MEDIUM