POURS
5
1:15 · 225ml
Variedad Colombia
Catalyst Coffee · Colombia, Huila, Quebraditas Farm
✦ tailored from bag label
Washed Double Anaerobic Thermal Shock · Light
Peach TeaRoseLycheeJuicyVibrantClean Floral FinishBalanced AcidityMedium Body
Dose
15g
Output
225ml
Grind
39
RPM
62
Ratio
1:15
Filter
Wave
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
Bloom4591°3Center
50s
agitate
2nd Pour5591°3Circular
30s
3rd Pour5091°3.1Circular
30s
4th Pour4591°3.1Circular
30s
5th Pour3091°3Circular
--
Target Time3:30–4:30
AI Generated Brew Recipe
POURS
5
1:15 · 225ml
Variedad Colombia
Designed for: Peach Tea · Rose
Catalyst Coffee · Colombia, Huila, Quebraditas Farm
✦ tailored from bag label
Washed Double Anaerobic Thermal Shock · Light
Peach TeaRoseLycheeJuicyVibrantClean Floral FinishBalanced AcidityMedium Body
Brew Session
Ready
0:00
Time
—
Water Added
0%
Bloom
Main
3rd Pour
4th Pour
Finish
0:00
1:05
1:53
2:39
3:24
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
Bloom4591°3Center
50s
agitate
2nd Pour5591°3Circular
30s
3rd Pour5091°3.1Circular
30s
4th Pour4591°3.1Circular
30s
5th Pour3091°3Circular
--
Target Time3:30–4:30
Brew Science
The reasoning behind your brew
Variedad Colombia · Catalyst Coffee
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
Dense bean — elevated growing altitude
High cell-wall resistance limits water penetration — grind -4 from roast baseline. Bloom and temperature offset upward to compensate. Reduces uneven saturation risk across the bed.
Engine Calibration
The Intent
Aromatic preservation
Dense high-altitude beans
Layered extraction
Even saturation
The Decisions
Grind · 39
Fine grind — high extraction contact
Looks like standard table salt or fine sea salt. Derived from Stage 1 range 36–42. Washed Double Anaerobic Thermal Shock offset: +8 (coarser), density -4. Limits over-extraction of process compounds.
Bloom · 50s
Short bloom — low CO₂, fast saturation
39s base — derived from bean density and process. Roast date adjustment: extended 11s for elevated CO₂. Insufficient bloom causes channelling across all subsequent pours.
Temp · 91→91°C
Near-isothermal extraction
Starts at 91°C — upper bound of Stage 1 range. Descends 0°C per pour as solubles concentration drops. Washed Double Anaerobic Thermal Shock ceiling: 91°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 (dense) favours more pours. Washed Double Anaerobic Thermal Shock process: constrains range to 3–4 pours. Wave filter geometry: +1 pour for even bed coverage.
Speed · 62 RPM
Moderate RPM — aromatic protection
Pattern · Circular
Circular — even flat-bed saturation
Flow Rate · 3 ml/s
Coupled to grind 39 — deterministic from grind range
Target Time · 3:05
Predicted extraction ±15s — runs long? grind coarser
Your History
Learning · From Your History
Calibrated from your brewing history
No directional pattern detected. Parameters held at range midpoint. Minor adjustment applied. Effect is limited and does not override bean constraints.
Crafted by BrewMind