1:15 · 225 ml
UMESHU
AGaligo Coffee · Colombia
Toledo Extra Old Barrel · Light
Tasting notes: Umeshu - Brandy · Juicy · Long Aftertaste
Choose a number to see why
- 0:00Bloom40 ml of water · 90 °C · wait 25 s, swirl40 ml+40 ml
- 0:38Pour 1Slow spiral · 88 °C · wait 26 s130 ml+90 ml
- 1:34Pour 2Slow spiral · 86 °C · wait 26 s190 ml+60 ml
- 2:20Pour 3Slow spiral · 85 °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
UMESHU · aGaligo coffee
Grind 45 · 90 °C · 25 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.
Barrel and spirit aromas are delicate and fade when pushed too hard, so the recipe is set to keep them. Its density is typical, so nothing is corrected for it.
The decisions
Granulated sugar. Nothing about this bean calls for a change, so the grind follows the roast.
Dial in your grinder →90 °C to start, then 88 °C, 86 °C and 85 °C. Hotter turns this bean harsh, so 90 °C is its limit.
40 ml of water, then a 25-second wait. A short wait is enough before the next pour.
More of the water goes in early, while flavour comes out fastest. Three pours after the bloom keep body and clarity in step.
40 → 130 → 190 → 225 ml
Spiral pours reach the edges and stir the whole bed.
Earlier recipes for similar beans helped set these numbers.
Among similar beans
TYPICAL RANGE OF 36 SIMILAR RECIPES · COLOMBIA · EXPERIMENTAL · LIGHT