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POURS
3
1:15 · 225ml

The New School - Strawberry

Designed for: strawberry jam · canned pineapple
Black & White Coffee Roasters · Ethiopia (West Arsi) And Colombia
First brew estimate — rate it to improve
Washed Ethiopian Coffee (80%) And Colombian Co-fermented Red Fruit Lot (20%) · Light
Strawberry JamCanned PineappleMilk Chocolate
Dose
15g
Output
225ml
Grind
RPM
82
Ratio
1:15
Filter
Wave
Brew Session
Ready
0:00
Time
—
Water Added
0%
Bloom
Main
Finish
0:00
0:48
1:44
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
Bloom4090°3.2Center
35s
agitate
2nd Pour9588°3.1Spiral
26s
3rd Pour9087°3.1Spiral
--
Target Time2:30–3:30
Brew Science

Why this recipe

The New School - Strawberry · Black & White Coffee Roasters
Extraction Strategy
Body first

This bean's sweetness lives in its texture, so weight and sweetness are chosen before clarity. Its density is typical, so nothing is corrected for it.

The Decisions
Grind · 53
Medium-coarse grind
Coarse sea salt. Nothing about this bean calls for a change, so the grind follows the roast.
Dial in your grinder
Temp · 90→87°C
A small step down
90° to start, then 88° and 87°. Hotter turns this bean harsh, so 90° is its limit.
Bloom · 35s
Short bloom
40 ml of water, then a 35-second wait. A short wait is enough before the next pour.
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.
82 RPM · SPIRAL · 3.2 ML/S
A faster spin stirs the bed harder, so the cup comes out full and even. Spiral pours reach the edges and stir the whole bed.
The Settings
GRIND53FINECOARSETEMP90°84°96°RPM8260120
Crafted by BrewMind