1:15 · 225 ml
Velvet Spirit
Sipply · Guji, Ethiopia
Anaerobic Natural · Light
Tasting notes: Caramel Candy · Baileys · Blackberry
Choose a number to see why
- 0:00Bloom45 ml of water · 88 °C · wait 50 s, swirl45 ml+45 ml
- 1:04Pour 1Slow spiral · 88 °C · wait 19 s115 ml+70 ml
- 1:44Pour 2Slow spiral · 88 °C · wait 19 s175 ml+60 ml
- 2:21Pour 3Slow spiral · 88 °C · let it drain225 ml+50 ml
Log your taste after brewing. It improves your next recipe.
Why this recipe
velvet spirit · Sipply
Grind 69 · 88 °C · 50 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.
Fermented flavours turn boozy and sharp when pushed, so heat and stirring are held back to keep the fruit clean. It is a dense bean, slow to give up flavour, so it is set to draw out its sweetness.
The decisions
Rock salt. Fermented beans give up flavour fast, so it's set coarser; the dense bean pulls it back a little finer.
Dial in your grinder →88 °C for every pour. Holding it level keeps every pour extracting at the same pace.
45 ml of water, then a 50-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.
45 → 115 → 175 → 225 ml
Spiral pours reach the edges and stir the whole bed.
Among similar beans
ETHIOPIA · ANAEROBIC · LIGHT — 10 CALCULATED
Coarser than most in this group. The process asks for a gentler extraction.