1:15 · 225 ml
Stuarto Coto
BEVEL COFFEE · Guatemala San Marcos
Washed · Medium
Tasting notes: Cinnamon · Cacao Nib · Orange Blossom
Tailored from the bag label.
Choose a number to see why
- 0:00Bloom40 ml of water · 92 °C · wait 40 s, swirl40 ml+40 ml
- 0:53Pour 1Circles · 88 °C · wait 26 s115 ml+75 ml
- 1:43Pour 2Circles · 88 °C · wait 26 s175 ml+60 ml
- 2:28Pour 3Circles · 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
Stuarto Coto · BEVEL COFFEE
Grind 53 · 92 °C · 40 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.
Fruit and floral aromas fade when pushed too hard, so the recipe is set to keep them. Its density is typical, so nothing is corrected for it.
The decisions
Coarse sea salt. Nothing about this bean calls for a change, so the grind follows the roast.
Dial in your grinder →92 °C for the bloom, 88 °C after. Heat opens the grounds early; stepping down keeps the finish sweet, not bitter.
40 ml of water, then a 40-second wait. Escaping gas pushes water away; waiting it out lets the pours that follow soak in evenly.
A flat-bottom filter needs one more pour to wet the bed evenly. Three pours after the bloom keep body and clarity in step.
40 → 115 → 175 → 225 ml
Circular pours wet the flat bed evenly.
Among similar beans
GUATEMALA · WASHED · MEDIUM — 18 CALCULATED
More pours than most in this group. Tuned to how this filter drains.