1:15 · 225 ml
TROPIC NOIR - Wilton Benitez Decaf
Granja Paraíso 92, Wilton Benitez · Cauca, Colombia
Anaerobic Thermal Shock Washed · Medium
Tasting notes: Lemongrass · Blackberry · Rose
Choose a number to see why
- 0:00Bloom45 ml of water · 88 °C · wait 45 s, swirl45 ml+45 ml
- 1:00Pour 1Circles · 88 °C · wait 26 s112 ml+67 ml
- 1:47Pour 2Circles · 88 °C · wait 26 s190 ml+78 ml
- 2:38Pour 3Circles · 88 °C · let it drain225 ml+35 ml
Iced makes an iced version of this recipe. It takes about a minute.
Log your taste after brewing. It improves your next recipe.
Why this recipe
TROPIC NOIR - Wilton Benitez Decaf · Granja Paraíso 92, Wilton Benitez
Grind 53 · 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. Its density is typical, so nothing is corrected for it.
The decisions
Coarse sea salt. This process gives up flavour slowly, so it's set finer.
Dial in your grinder →88 °C for every pour. Holding it level keeps every pour extracting at the same pace.
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 → 112 → 190 → 225 ml
Circular pours wet the flat bed evenly.