1:15 · 225 ml
Soil Fazenda
Home Roast · Brazil
Natural · Medium
Tasting notes: Dark Chocolate · Caramel · Dried Fruit
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- 0:00Bloom40 ml of water · 89 °C · wait 42 s, swirl40 ml+40 ml
- 0:55Pour 1Circles · 87 °C · wait 26 s150 ml+110 ml
- 1:58Pour 2Circles · 86 °C · wait 26 s195 ml+45 ml
- 2:39Pour 3Circles · 85 °C · let it drain225 ml+30 ml
Iced makes an iced version of this recipe. It takes about a minute.
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Why this recipe
Soil fazenda · Home Roast
Grind 42 · 89 °C · 42 s · 2:30–3:30
Calculated by BrewMind's AI from this bean's altitude, process and roast, then checked against physical limits before you saw it.
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
Granulated sugar. Naturals give up flavour fast, so it's set coarser, and the soft bean takes it much coarser still.
Dial in your grinder →89 °C to start, then 87 °C, 86 °C and 85 °C. Heat opens the grounds early; stepping down keeps the finish sweet, not bitter.
40 ml of water, then a 42-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.
40 → 150 → 195 → 225 ml
Circular pours wet the flat bed evenly.
Among similar beans
TYPICAL RANGE OF 37 SIMILAR RECIPES · BRAZIL · NATURAL · MEDIUM