1:15 · 225 ml
YESID PAJOY GESHA
Ondo Coffee Co · Las Mercedes, La Plata, Huila, Colombia
Washed · Light
Tasting notes: Citrus · Tropical · Jasmine
Choose a number to see why
- 0:00Bloom45 ml of water · 94 °C · wait 47 s, swirl45 ml+45 ml
- 1:02Pour 1Circles · 93 °C · wait 30 s100 ml+55 ml
- 1:50Pour 2Circles · 93 °C · 3.1 ml/s · wait 30 s150 ml+50 ml
- 2:36Pour 3Circles · 93 °C · 3.1 ml/s · wait 30 s195 ml+45 ml
- 3:21Pour 4Circles · 93 °C · let it drain225 ml+30 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
YESID PAJOY GESHA · Ondo Coffee Co
Grind 33 · 94 °C · 47 s · 3:00–4:30
Calculated by BrewMind's AI from this bean's altitude, process and roast, then checked against physical limits before you saw it.
Fruit and floral aromas fade when pushed too hard, so the recipe is set to keep them. It is a dense bean, slow to give up flavour, so it is set to draw out its sweetness.
The decisions
Fine table salt. Dense beans give up flavour slowly, so it's set a little finer.
Dial in your grinder →94 °C for the bloom, 93 °C after. Heat opens the grounds early; stepping down keeps the finish sweet, not bitter.
45 ml of water, then a 47-second wait. Escaping gas pushes water away; waiting it out lets the pours that follow soak in evenly.
The Wave's flat bed needs one more pour to wet evenly. More, smaller pours stir the bed gently, for a cleaner, lighter cup.
45 → 100 → 150 → 195 → 225 ml
Circular pours wet the flat bed evenly.
Among similar beans
TYPICAL RANGE OF 86 SIMILAR RECIPES · COLOMBIA · WASHED · LIGHT
Finer than most in this group. Dense beans need more surface to extract fully.