1:15 · 225 ml
VELVET BLOOM
Cime · GEDEB [ETHIOPIE]
Natural · Light
Tasting notes: Myrtille · Hibiscus · Cacao
First-brew estimate. Rate it to sharpen the next one.
Choose a number to see why
- 0:00Bloom40 ml of water · 92 °C · wait 41 s, swirl40 ml+40 ml
- 0:54Pour 1Circles · 90 °C · wait 15 s, swirl95 ml+55 ml
- 1:26Pour 2Circles · 88 °C · 3.3 ml/s · wait 15 s, swirl140 ml+45 ml
- 1:54Pour 3Circles · 88 °C · 3.3 ml/s · wait 15 s, swirl185 ml+45 ml
- 2:23Pour 4Circles · 88 °C · 3.3 ml/s · let it drain225 ml+40 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
VELVET BLOOM · Cime
Grind 57 · 92 °C · 41 s · 3:30–4:30
Calculated by BrewMind's AI from this bean's altitude, process and roast, then checked against physical limits before you saw it.
Fruit and floral aromas fade when pushed too hard, so the recipe is set to keep them. It is a dense bean, slow to give up flavour, so it is set to draw out its sweetness.
The decisions
Coarse sea salt. Naturals give up flavour fast, so it's set coarser; the dense bean pulls it back a little finer.
Dial in your grinder →92 °C to start, then 90 °C and 88 °C. Hotter turns a natural's fruit harsh, so 92 °C is its limit.
40 ml of water, then a 41-second wait. Escaping gas pushes water away; waiting it out lets the pours that follow soak in evenly.
The Wave's flat bed needs one more pour to wet evenly. More, smaller pours stir the bed gently, for a cleaner, lighter cup.
40 → 95 → 140 → 185 → 225 ml
Circular pours wet the flat bed evenly.