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POURS
3
1:15 · 225ml

Бразилия Данило Андраде

Designed for: dark chocolate · hazelnut
LORING S70 PEREGRINE · Brazil
First brew estimate — rate it to improve
Natural · Medium
Dark ChocolateHazelnutCaramel
Dose
15g
Output
225ml
Grind
RPM
80
Ratio
1:15
Filter
Wave
Brew Session
Ready
0:00
Time
—
Water Added
0%
Bloom
Main
Finish
0:00
1:00
1:56
Current Step
—
Next Step
—
Log your taste after brewing — it improves your next recipe.
Pour Timeline
0ml
bloom
40ml
2nd
135ml
3rd
225ml
0:00
1:00
2:00
3:00
Pour Sequence · 3 Pours
ml°Cml/sPatternWait
Bloom4092°3.2Center
47s
agitate
2nd Pour9588°3.1Spiral
26s
3rd Pour9088°3.2Spiral
--
Target Time2:30–3:30
Brew Science

Why this recipe

Бразилия Данило Андраде · LORING S70 PEREGRINE
Extraction Strategy
Body first

This bean's sweetness lives in its texture, so weight and sweetness are chosen before clarity. It is a very soft bean that gives up flavour fast, so the recipe stays gentle to avoid bitterness.

The Decisions
Grind · 54
Medium-coarse grind
Coarse sea salt. Naturals give up flavour fast, so it's set coarser, and the soft bean takes it much coarser still.
Dial in your grinder
Temp · 92→88°C
A clear step down
92° for the bloom, 88° after. Hotter turns a natural's fruit harsh, so 92° is its limit.
Bloom · 47s
Medium bloom
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.
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.
80 RPM · SPIRAL · 3.2 ML/S
A faster spin stirs the bed harder, so the cup comes out full and even. Spiral pours reach the edges and stir the whole bed.
Among Similar Beans
GRIND54FINECOARSETEMP92°84°96°RPM8060120
MIDDLE HALF OF 33 CALCULATED · BRAZIL · NATURAL · MEDIUM
Kindred Beans
Crafted by BrewMind