← EXPLORE
POURS
3
1:15 · 225ml

The New School

Designed for: Floral · Complex citrus
Black & White Coffee Roasters · Yirgacheffe, Ethiopia | Quindío, Colombia
First brew estimate — rate it to improve
Washed · Medium
FloralComplex CitrusStrawberry CandyPeach Tea
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
0:54
1:54
Current Step
—
Next Step
—
Log your taste after brewing — it improves your next recipe.
Pour Timeline
0ml
bloom
40ml
2nd
145ml
3rd
225ml
0:00
1:00
2:00
3:00
Pour Sequence · 3 Pours
ml°Cml/sPatternWait
Bloom4090°3.1Center
41s
agitate
2nd Pour10588°3.1Circular
26s
3rd Pour8088°3.2Circular
--
Target Time2:30–3:30
Brew Science

Why this recipe

The New School · Black & White Coffee Roasters
Extraction Strategy
Aroma first

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
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→88°C
A small step down
90° for the bloom, 88° after. Heat opens the grounds early; stepping down keeps the finish sweet, not bitter.
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.
82 RPM · CIRCULAR · 3.1 ML/S
A faster spin stirs the bed harder, so the cup comes out full and even. Circular pours wet the flat bed evenly.
Among Similar Beans
GRIND53FINECOARSETEMP90°84°96°RPM8260120
MIDDLE HALF OF 115 CALCULATED · BLEND · WASHED · MEDIUM
Kindred Beans
Crafted by BrewMind