1:15 · 225 ml
SL 34
I.din The Local Coffee · Pha Tang, Chiangrai, Thailand (Sawek Coffee Farm)
Anaerobic Natural · Light
Tasting notes: Red Cherry · Goji Berry · Cranberry
First-brew estimate. Rate it to sharpen the next one.
Choose a number to see why
- 0:00Bloom45 ml of water · 88 °C · wait 50 s, swirl45 ml+45 ml
- 1:04Pour 1Slow spiral · 88 °C · wait 19 s110 ml+65 ml
- 1:42Pour 2Slow spiral · 88 °C · wait 19 s175 ml+65 ml
- 2:21Pour 3Slow spiral · 88 °C · let it drain225 ml+50 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
SL 34 · i.din The Local Coffee
Grind 69 · 88 °C · 50 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.
Fermented flavours turn boozy and sharp when pushed, so heat and stirring are held back to keep the fruit clean. It is a dense bean, slow to give up flavour, so it is set to draw out its sweetness.
The decisions
Rock salt. Fermented beans give up flavour fast, so it's set coarser; the dense bean pulls it back a little finer.
Dial in your grinder →88 °C for every pour. Holding it level keeps every pour extracting at the same pace.
45 ml of water, then a 50-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. Three pours after the bloom keep body and clarity in step.
45 → 110 → 175 → 225 ml
Spiral pours reach the edges and stir the whole bed.
Among similar beans
TYPICAL RANGE OF 67 SIMILAR RECIPES · ANAEROBIC · LIGHT
Coarser than most in this group. The process asks for a gentler extraction.