POURS
3
1:15 · 225ml
Single Origin Brasil, Perú
Incapto · Brasil, Perú
Swiss Water Process · Medium
CocoaSugar CaneWalnuts
Dose
15g
Output
225ml
Grind
66
RPM
78
Ratio
1:15
Filter
Wave
Pour Timeline
0ml
bloom
40ml
2nd
135ml
3rd
225ml
0:00
1:00
2:00
3:00
Pour Sequence · 3 Pours
ml°Cml/sPatternWait
Bloom4092°3.3Center
37s
agitate
2nd Pour9589°3.2Spiral
19s
3rd Pour9088°3.3Spiral
--
Target Time2:30–3:30
AI Generated Brew Recipe
POURS
3
1:15 · 225ml
Single Origin Brasil, Perú
Designed for: Cocoa · sugar cane
Incapto · Brasil, Perú
First brew estimate — rate it to improve
Swiss Water Process · Medium
CocoaSugar CaneWalnuts
Brew Session
Ready
0:00
Time
—
Water Added
0%
Bloom
Main
Finish
0:00
0:49
1:38
Current Step
—
Next Step
—
Log your taste after brewing — it improves your next recipe.
Pour Timeline
0ml
bloom
40ml
2nd
135ml
3rd
225ml
0:00
1:00
2:00
3:00
Pour Sequence · 3 Pours
ml°Cml/sPatternWait
Bloom4092°3.3Center
37s
agitate
2nd Pour9589°3.2Spiral
19s
3rd Pour9088°3.3Spiral
--
Target Time2:30–3:30
Brew Science
Why this recipe
Single Origin Brasil, Perú · Incapto
Extraction Strategy
Body first
This bean's sweetness lives in its texture, so weight and sweetness are chosen before clarity. It is a very soft bean that gives up flavour fast, so the recipe stays gentle to avoid bitterness.
The Decisions
Grind · 66
Coarse grind
Raw sugar. Soft beans give up flavour fast, so it's set much coarser.
Dial in your grinder→Temp · 92→88°C
A clear step down
92° to start, then 89° and 88°. Heat opens the grounds early; stepping down keeps the finish sweet, not bitter.
Bloom · 37s
Short bloom
40 ml of water, then a 37-second wait. A short wait is enough before the next pour.
Pour Structure · 3 pours
Bloom and two pours
More of the water goes in early, while flavour comes out fastest. Fewer, larger pours stir the bed more, for a heavier cup.
78 RPM · SPIRAL · 3.3 ML/S
A faster spin stirs the bed harder, so the cup comes out full and even. Spiral pours reach the edges and stir the whole bed.
The Settings
Crafted by BrewMind