1:15 · 225 ml
Whisky Aged Coffee
Red Raccoon Coffee · Brazil
Natural · Medium
Tasting notes: Milk Chocolate · Caramel double Distilled Whisky Aged
Tailored from the bag label.
Choose a number to see why
- 0:00Bloom40 ml of water · 90 °C · wait 30 s, swirl40 ml+40 ml
- 0:43Pour 1Slow spiral · 86 °C · wait 26 s155 ml+115 ml
- 1:46Pour 2Slow spiral · 85 °C · let it drain225 ml+70 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
Whisky Aged Coffee · Red Raccoon Coffee
Grind 52 · 90 °C · 30 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.
Barrel and spirit aromas are delicate and fade when pushed too hard, so the recipe is set to keep them. It is a very soft bean that gives up flavour fast, so the recipe stays gentle to avoid bitterness.
The decisions
Coarse sea salt. Naturals 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 86 °C and 85 °C. Heat opens the grounds early; stepping down keeps the finish sweet, not bitter.
40 ml of water, then a 30-second wait. A short wait is enough before the next pour.
More of the water goes in early, while flavour comes out fastest. Fewer, larger pours stir the bed more, for a heavier cup.
40 → 155 → 225 ml
Spiral pours reach the edges and stir the whole bed.
Among similar beans
TYPICAL RANGE OF 37 SIMILAR RECIPES · BRAZIL · NATURAL · MEDIUM