1:15 · 225 ml
The Source Coffee Edinson Argote Java
The Source Coffee · Huila, Columbia
Anaerobic Natural · Medium
Tasting notes: Rose · Pomegranate · Violet
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- 0:00Bloom45 ml of water · 88 °C · wait 45 s, swirl45 ml+45 ml
- 1:00Pour 1Circles · 85 °C · wait 22 s110 ml+65 ml
- 1:44Pour 2Circles · 82 °C · wait 22 s170 ml+60 ml
- 2:26Pour 3Circles · 79 °C · let it drain225 ml+55 ml
Iced makes an iced version of this recipe. It takes about a minute.
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Why this recipe
The Source Coffee Edinson Argote Java · The Source Coffee
Grind 48 · 88 °C · 45 s · 3:00–4:00
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. It is a very soft bean that gives up flavour fast, so the recipe stays gentle to avoid bitterness.
The decisions
Granulated sugar. This process gives up flavour slowly, so it's set finer; the soft bean pulls it back much coarser.
Dial in your grinder →88 °C to start, then 85 °C, 82 °C and 79 °C. Heat opens the grounds early; stepping down keeps the finish sweet, not bitter.
45 ml of water, then a 45-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.
45 → 110 → 170 → 225 ml
Circular pours wet the flat bed evenly.