← EXPLORE
POURS
5
1:15 · 225ml
Triple Double
Designed for: Cookies · Cherry
Portrait · Antioquia, Colombia
Natural · Light
CookiesCherryCacao NibsLimeStrawberry
Dose
15g
Output
225ml
Grind
RPM
70
Ratio
1:15
Filter
Wave
Brew Session
Ready
0:00
Time
—
Water Added
0%
Bloom
Main
3rd Pour
4th Pour
Finish
0:00
0:46
1:18
1:49
2:18
Current Step
—
Next Step
—
Log your taste after brewing — it improves your next recipe.
Pour Timeline
0ml
bloom
45ml
2nd
100ml
3rd
150ml
4th
195ml
5th
225ml
0:00
1:00
2:00
3:00
4:00
Pour Sequence · 5 Pours
ml°Cml/sPatternWait
Bloom4592°3.1Center
31s
agitate
2nd Pour5588°3.1Circular
15s
agitate
3rd Pour5088°3.2Circular
15s
agitate
4th Pour4588°3.2Circular
15s
agitate
5th Pour3088°3.2Circular
--
Target Time3:00–4:00
Brew Science
The reasoning behind your brew
Triple Double · Portrait
The Analysis
Extraction Strategy
Aromatic preservation
Fruity, floral, or tropical notes contain volatile aromatic compounds that evaporate under excess heat or agitation. Lower RPM, controlled temperature descent, and circular pours were chosen specifically to protect these characteristics through the full extraction.
Bean Character
Medium density — balanced extraction profile
Cell structure within standard extraction range. No density correction applied. Parameters follow roast and process constraints.
Engine Calibration
GRIND575361TEMP92°88°92°RPM706575
The Intent
Aromatic preservation
Balanced density bean
Layered extraction
Even saturation
The Decisions
Grind · 57
Medium grind — balanced flow and contact
Looks like coarse sea salt. Derived from Stage 1 range 53–61. Natural offset: +6 (coarser). Limits over-extraction of process compounds.
Bloom · 31s
Short bloom — low CO₂, fast saturation
41s base — derived from bean density and process. Insufficient bloom causes channelling across all subsequent pours.
Temp · 92→88°C
Descending curve — 4°C drop across pours
Starts at 92°C — upper bound of Stage 1 range. Descends 1°C per pour as solubles concentration drops. Natural ceiling: 92°C. Hard constraint — range clipped at upper bound.
Pour Structure · 5 Pours
Five-pour structure — maximum extraction control
Light roast targets F1 range 4–5. Bean density (medium) neutral. Natural process: anchors structure at 4 pours.
Speed · 70 RPM
Moderate RPM — aromatic protection
Pattern · Circular
Circular — even flat-bed saturation
Flow Rate · 3.1 ml/s
Coupled to grind 57 — deterministic from grind range
Target Time · 3:07
Predicted extraction ±15s — runs long? grind coarser
Crafted by BrewMind