1:15 · 225 ml
Yemen Raspberry Haraz Premium Coffee – 250g
Woods · Yemen
Anaerobic Process · Medium
Tasting notes: Red Berries · Molasses · Red Apple
Choose a number to see why
- 0:00Bloom45 ml of water · 89 °C · wait 50 s, swirl45 ml+45 ml
- 1:04Pour 1Slow spiral · 88 °C · wait 19 s135 ml+90 ml
- 1:51Pour 2Slow spiral · 88 °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
Yemen Raspberry Haraz Premium Coffee – 250g · Woods
Grind 58 · 89 °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.
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
Coarse sea 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 →89 °C for the bloom, 88 °C after. 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.