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POURS
4
1:15 · 225ml

Wilton Benitez Pink Bourbon

Designed for: guava · strawberry kiwi
JBC · Colombia
Anaerobic · Light
GuavaStrawberry KiwiBlackberry ButtercreamLemon Drop Martini
Dose
15g
Output
225ml
Grind
RPM
72
Ratio
1:15
Filter
Wave
Brew Session
Ready
0:00
Time
—
Water Added
0%
Bloom
Main
3rd Pour
Finish
0:00
1:04
2:02
2:51
Current Step
—
Next Step
—
Log your taste after brewing — it improves your next recipe.
Pour Timeline
0ml
bloom
45ml
2nd
147ml
3rd
220ml
4th
225ml
0:00
1:00
2:00
3:00
4:00
Pour Sequence · 4 Pours
ml°Cml/sPatternWait
Bloom4591°3.2Center
50s
agitate
2nd Pour10291°3.2Circular
26s
3rd Pour7391°3.2Circular
26s
4th Pour591°3.2Circular
--
Target Time3:00–4:00
Brew Science

Why this recipe

Wilton Benitez Pink Bourbon · JBC
Extraction Strategy
Aroma first

Fruit and floral aromas fade when pushed too hard, so the recipe is set to keep them. Its density is typical, so nothing is corrected for it.

The Decisions
Grind · 42
Medium grind
Coarse salt. Fermented beans give up flavour fast, so it's set coarser.
Dial in your grinder
Temp · 91°C
One steady heat
91° for every pour. Hotter turns fermented fruit boozy, so 91° is its limit.
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 · 4 pours
Bloom and three pours
More of the water goes in early, while flavour comes out fastest. Four pours keep body and clarity in step.
72 RPM · CIRCULAR · 3.2 ML/S
A slower spin lands the water softly, keeping harsh notes out of the cup. Circular pours wet the flat bed evenly.
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Crafted by BrewMind