1:15 · 225 ml
WAFER
ASH COFFEE · Brazil
Anaerobic · Medium
Tasting notes: Wafer · Vanilla · Hazelnut
Choose a number to see why
- 0:00Bloom45 ml of water · 90 °C · wait 50 s, swirl45 ml+45 ml
- 1:04Pour 1Slow spiral · 87 °C · wait 19 s135 ml+90 ml
- 1:50Pour 2Slow spiral · 85 °C · let it drain225 ml+90 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
WAFER · ASH COFFEE
Grind 64 · 90 °C · 50 s · 2:30–3:30
Calculated by BrewMind's AI from this bean's altitude, process and roast, then checked against physical limits before you saw it.
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
Rock salt. Fermented beans give up flavour fast, so it's set coarser, and the soft bean takes it much coarser still.
Dial in your grinder →90 °C to start, then 87 °C and 85 °C. Heat opens the grounds early; stepping down keeps the finish sweet, not bitter.
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.
Fewer, larger pours stir the bed more, for a heavier cup.
45 → 135 → 225 ml
Spiral pours reach the edges and stir the whole bed.
Among similar beans
TYPICAL RANGE OF 34 SIMILAR RECIPES · ANAEROBIC · MEDIUM
Coarser than most in this group. Soft beans extract fast, and a coarser grind keeps the cup clean.