1:15 · 225 ml
UBA Sakura Sidra - Finca Milan
MAME · Colombia
Anaerobic · Light
Tasting notes: Sakura Blossom · Tropical Fruit · Bright Acidity
Choose a number to see why
- 0:00Bloom40 ml of water · 91 °C · 3 ml/s · wait 47 s, swirl40 ml+40 ml
- 1:00Pour 1Circles · 91 °C · wait 26 s115 ml+75 ml
- 1:51Pour 2Circles · 91 °C · wait 26 s175 ml+60 ml
- 2:36Pour 3Circles · 91 °C · let it drain225 ml+50 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
UBA Sakura Sidra - Finca Milan · MAME
Grind 48 · 91 °C · 47 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
Granulated sugar. Fermented beans give up flavour fast, so it's set coarser.
Dial in your grinder →91 °C for every pour. Hotter turns fermented fruit boozy, so 91 °C is its limit.
40 ml of water, then a 47-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.
40 → 115 → 175 → 225 ml
Circular pours wet the flat bed evenly.
Among similar beans
TYPICAL RANGE OF 28 SIMILAR RECIPES · COLOMBIA · ANAEROBIC · LIGHT