1:15 · 225 ml
TESFAYE BEKELE
360F SPECIALTY COFFEE ROASTERS · ETHIOPIA GUJI HIGHLANDS
Natural · Medium
Tasting notes: Jasmine · Peach Cobbler · Blackberry
Choose a number to see why
- 0:00Bloom40 ml of water · 88 °C · wait 41 s, swirl40 ml+40 ml
- 0:54Pour 1Circles · 88 °C · wait 15 s, swirl110 ml+70 ml
- 1:30Pour 2Circles · 88 °C · wait 15 s, swirl155 ml+45 ml
- 1:59Pour 3Circles · 88 °C · wait 15 s, swirl195 ml+40 ml
- 2:27Pour 4Circles · 88 °C · let it drain225 ml+30 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
TESFAYE BEKELE · 360F SPECIALTY COFFEE ROASTERS
Grind 55 · 88 °C · 41 s · 3:30–4:30
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. It is a dense bean, slow to give up flavour, so it is set to draw out its sweetness.
The decisions
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 →88 °C for every pour. Holding it level keeps every pour extracting at the same pace.
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.
The Wave's flat bed needs one more pour to wet evenly. More, smaller pours stir the bed gently, for a cleaner, lighter cup.
40 → 110 → 155 → 195 → 225 ml
Circular pours wet the flat bed evenly.
Earlier recipes for similar beans helped set these numbers.
Among similar beans
TYPICAL RANGE OF 24 SIMILAR RECIPES · ETHIOPIA · NATURAL · MEDIUM