1:15 · 225 ml
Shikankoni
Obadiah · Burundi, Kayanza
Washed · Light
Tasting notes: Stone Fruit · Refreshing Acidity · Red Fruit
Choose a number to see why
- 0:00Bloom45 ml of water · 96 °C · wait 52 s, swirl45 ml+45 ml
- 1:07Pour 1Circles · 93 °C · wait 24 s100 ml+55 ml
- 1:49Pour 2Circles · 93 °C · 3.1 ml/s · wait 24 s150 ml+50 ml
- 2:29Pour 3Circles · 93 °C · 3.1 ml/s · wait 24 s195 ml+45 ml
- 3:08Pour 4Circles · 93 °C · let it drain225 ml+30 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
Shikankoni · Obadiah
Grind 36 · 96 °C · 52 s · 3:00–4:30
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
Fine table salt. Dense beans give up flavour slowly, so it's set a little finer.
Dial in your grinder →96 °C for the bloom, 93 °C after. Heat opens the grounds early; stepping down keeps the finish sweet, not bitter.
45 ml of water, then a 52-second wait. Escaping gas pushes water away; waiting it out lets the pours that follow soak in evenly.
More of the water goes in early, while flavour comes out fastest. More, smaller pours stir the bed gently, for a cleaner, lighter cup.
45 → 100 → 150 → 195 → 225 ml
Circular pours wet the flat bed evenly.
Earlier recipes for similar beans helped set these numbers.
Among similar beans
BURUNDI · WASHED · LIGHT — 9 CALCULATED