← EXPLORE
POURS
3
1:15 · 225ml
Starbucks Pike
Designed for: cocoa · toasted nuts
Starbucks · Blend
Washed · Medium
CocoaToasted NutsSubtle Spice
Dose
15g
Output
225ml
Grind
RPM
78
Ratio
1:15
Filter
Wave
Brew Session
Ready
0:00
Time
—
Water Added
0%
Bloom
Main
Finish
0:00
0:55
1:38
Current Step
—
Next Step
—
Log your taste after brewing — it improves your next recipe.
Pour Timeline
0ml
bloom
40ml
2nd
145ml
3rd
225ml
0:00
1:00
2:00
3:00
Pour Sequence · 3 Pours
ml°Cml/sPatternWait
Bloom4089°3.2Center
42s
agitate
2nd Pour10589°3.2Spiral
11s
3rd Pour8086°3.3Spiral
--
Target Time2:00–3:00
Brew Science
The reasoning behind your brew
Starbucks pike · Starbucks
The Analysis
Extraction Strategy
Body-focused extraction
Natural process and chocolate or nutty notes drive a body-first strategy. Higher agitation and spiral pours build texture and mouthfeel as the primary extraction target — clarity is secondary.
Bean Character
Medium density — balanced extraction profile
Cell structure within standard extraction range. No density correction applied. Parameters follow roast and process constraints.
Engine Calibration
GRIND666072TEMP89°85°89°RPM787082
The Intent
Body-forward extraction
Balanced density bean
Direct extraction
Active agitation
The Decisions
Grind · 66
Coarse grind — fast flow, controlled extraction
Looks like raw cane sugar crystals or cracked pepper. Derived from Stage 1 range 60–72.
Bloom · 42s
Short bloom — low CO₂, fast saturation
42s base — derived from bean density and process. Insufficient bloom causes channelling across all subsequent pours.
Temp · 89→86°C
Gentle temperature descent — 3°C
Starts at 89°C — upper bound of Stage 1 range. Descends 2°C per pour as solubles concentration drops.
Pour Structure · 3 Pours
Three-pour structure — direct extraction
Medium roast targets F1 range 4. Bean density (medium) neutral.
Speed · 78 RPM
Higher RPM — body development
Pattern · Spiral
Spiral — full bed agitation
Flow Rate · 3.2 ml/s
Coupled to grind 66 — deterministic from grind range
Crafted by BrewMind