← EXPLORE
POURS
3
1:15 · 225ml

TARRAZÚ

Designed for: stone fruit · chocolate
LA CUMBRE SPECIALTY COFFEE · Tarrazú, Costa Rica
Natural · Medium
Stone FruitChocolateCaramel
Dose
15g
Output
225ml
Grind
RPM
70
Ratio
1:15
Filter
Wave
Brew Session
Ready
0:00
Time
—
Water Added
0%
Bloom
Main
Finish
0:00
0:53
1:42
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
41s
agitate
2nd Pour9588°3.2Spiral
19s
agitate
3rd Pour9088°3.3Spiral
--
Target Time2:30–3:30
Brew Science

Why this recipe

TARRAZÚ · LA CUMBRE SPECIALTY COFFEE
Extraction Strategy
Body first

This bean's sweetness lives in its texture, so weight and sweetness are chosen before clarity. It is a dense bean, slow to give up flavour, so it is set to draw out its sweetness.

The Decisions
Grind · 57
Medium-coarse grind
Coarse sea salt. Naturals give up flavour fast, so it's set coarser; the dense bean pulls it back a little finer.
Dial in your grinder
Temp · 92→88°C
A clear step down
92° for the bloom, 88° after. Hotter turns a natural's fruit harsh, so 92° is its limit.
Bloom · 41s
Medium bloom
40 ml of water, then a 41-second wait. Escaping gas pushes water away; waiting it out lets the pours that follow soak in evenly.
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.
70 RPM · SPIRAL · 3.3 ML/S
A slower spin lands the water softly, keeping harsh notes out of the cup. Spiral pours reach the edges and stir the whole bed.
Among Similar Beans
GRIND57FINECOARSETEMP92°84°96°RPM7060120
MIDDLE HALF OF 140 CALCULATED · NATURAL · MEDIUM
Kindred Beans
Crafted by BrewMind