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POURS
3
1:15 · 225ml

Treehouse Blend

Designed for: velvety cacao body · raspberry
Velton's Coffee Roasting Co · Mexico Nayarita, Peru, Colombia Supremo
First brew estimate — rate it to improve
Natural Process (Mexico Nayarita), Washed Process (Peru) · Medium
Velvety Cacao BodyRaspberryMolassesAlmond
Dose
15g
Output
225ml
Grind
RPM
70
Ratio
1:15
Filter
Wave
Brew Session
Ready
0:00
Time
—
Water Added
0%
Bloom
Main
Finish
0:00
0:54
1:51
Current Step
—
Next Step
—
Log your taste after brewing — it improves your next recipe.
Pour Timeline
0ml
bloom
40ml
2nd
140ml
3rd
225ml
0:00
1:00
2:00
3:00
Pour Sequence · 3 Pours
ml°Cml/sPatternWait
Bloom4088°3.2Center
41s
agitate
2nd Pour10088°3.2Circular
26s
agitate
3rd Pour8588°3.2Circular
--
Target Time2:30–3:30
Brew Science

Why this recipe

Treehouse Blend · Velton's Coffee Roasting Co
Extraction Strategy
Nothing pushed

No single note leads this bean, so the cup is kept sweet and even. Its density is typical, so nothing is corrected for it.

The Decisions
Grind · 53
Medium-coarse grind
Coarse sea salt. This process gives up flavour fast, so it's set coarser.
Dial in your grinder
Temp · 88°C
One steady heat
88° for every pour. Holding it level keeps every pour extracting at the same pace.
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.
70 RPM · CIRCULAR · 3.2 ML/S
A slower spin lands the water softly, keeping harsh notes out of the cup. Circular pours wet the flat bed evenly.
The Settings
GRIND53FINECOARSETEMP88°84°96°RPM7060120
Crafted by BrewMind