1:15 · 150 ml + 75 g ice
TOBACCO
GRAMS · BRAZIL
Anaerobic Natural · Medium
Tasting notes: Blackberry · Dark Chocolate · Creamy
Choose a number to see why
Ice · 75 g in the cup before you start
- 0:00Bloom45 ml of water · 90 °C · wait 50 s, swirl45 ml+45 ml
- 1:04Pour 1Slow spiral · 88 °C · wait 19 s100 ml+55 ml
- 1:40Pour 2Slow spiral · 88 °C · let it drain150 ml+50 ml
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Why this recipe
TOBACCO · GRAMS
Grind 53 · 90 °C · 50 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.
Fermented flavours turn boozy and sharp when pushed, so heat and stirring are held back to keep the fruit clean. It is a very soft bean that gives up flavour fast, so the recipe stays gentle to avoid bitterness.
The decisions
150 ml of water drips onto 75 g of ice. It starts strong on purpose; the melting ice, 33% of the cup, brings it to drinking strength.
Coarse sea salt. Fermented beans give up flavour fast, so it's set coarser, and the soft bean takes it much coarser still.
Dial in your grinder →90 °C for the bloom, 88 °C after. Heat opens the grounds early; stepping down keeps the finish sweet, not bitter.
45 ml of water, then a 50-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. Fewer, larger pours stir the bed more, for a heavier cup.
45 → 100 → 150 ml
Spiral pours reach the edges and stir the whole bed.
Earlier recipes for similar beans helped set these numbers.