1:15 · 225 ml
Terroir Blackout
Terroir Laboratory · Brazil Gaterra Farms, Thailand Pangkhon
Washed · Medium
Tasting notes: Chocolate · Brownie · Honey
Tailored from the bag label.
Choose a number to see why
- 0:00Bloom40 ml of water · 92 °C · wait 42 s, swirl40 ml+40 ml
- 0:55Pour 1Circles · 89 °C · wait 14 s125 ml+85 ml
- 1:36Pour 2Circles · 88 °C · wait 14 s185 ml+60 ml
- 2:10Pour 3Circles · 88 °C · 3.2 ml/s · let it drain225 ml+40 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
Terroir Blackout · Terroir Laboratory
Grind 53 · 92 °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. 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 to start, then 89 °C and 88 °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 → 125 → 185 → 225 ml
Circular pours wet the flat bed evenly.
Among similar beans
TYPICAL RANGE OF 116 SIMILAR RECIPES · BLEND · WASHED · MEDIUM