← EXPLORE
POURS
3
1:15 · 165ml + ❄60g

Velvet Spirit

Designed for: Caramel Candy · Baileys
Sipply · Guji, Ethiopia
Anaerobic Natural · Light
Caramel CandyBaileysBlackberryVanilla
Dose
15g
Output
225ml
Grind
RPM
62
Ratio
1:15
Filter
Wave
Brew Session
Ready
0:00
Time
60g
Ice in Cup
0%
Bloom
Main
Finish
0:00
1:05
1:55
Current Step
—
Next Step
—
Log your taste after brewing — it improves your next recipe.
Pour Timeline
60ml
bloom
105ml
2nd
180ml
3rd
225ml
0:00
1:00
2:00
3:00
Pour Sequence · 3 Pours
ml°Cml/sPatternWait
Bloom4588°3.1Center
50s
agitate
2nd Pour7588°3.1Circular
26s
3rd Pour4588°3.2Circular
--
Target Time2:30–3:30
🧊 Cool-first
IcePlace 60g of ice in your cup before brewing. xBloom brews 165ml of concentrated hot coffee directly over it — ice dilutes to your full 225ml cup.
Brew Science

Why this recipe

velvet spirit · Sipply
Extraction Strategy
Nothing pushed

No single note leads this bean, so the cup is kept sweet and even. Its density is typical, so nothing is corrected for it.

The Decisions
Drip on Ice · 165ml + 60g ice
Poured over ice
165 ml of water drips onto 60 g of ice. It starts strong on purpose; the melting ice, 27% of the cup, brings it to drinking strength.
Grind · 44
Medium grind
Coarse salt. Fermented beans give up flavour fast, so it's set coarser.
Dial in your grinder
Temp · 88°C
One steady heat
88° for every pour. Holding it level keeps every pour extracting at the same pace.
Bloom · 50s
Long bloom
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.
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.
62 RPM · CIRCULAR · 3.1 ML/S
A slower spin lands the water softly, keeping harsh notes out of the cup. Circular pours wet the flat bed evenly.
Earlier recipes considered
Earlier recipes were part of this calculation.
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Crafted by BrewMind