1:15 · 225 ml
Yirgacheffe District/Idido Gersi
Gramos Coffee Roasters · Yirgacheffe District/Idido Gersi
Natural · Light
Tasting notes: Rhubarb · Strawberry Lace · Red Berry Aroma
Tailored from the bag label.
Choose a number to see why
- 0:00Bloom40 ml of water · 90 °C · 3.2 ml/s · wait 47 s, swirl40 ml+40 ml
- 1:00Pour 1Slow spiral · 88 °C · wait 19 s, swirl140 ml+100 ml
- 1:49Pour 2Slow spiral · 88 °C · wait 19 s, swirl195 ml+55 ml
- 2:24Pour 3Slow spiral · 88 °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
Yirgacheffe District/Idido Gersi · Gramos Coffee Roasters
Grind 65 · 90 °C · 47 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 dense bean, slow to give up flavour, so it is set to draw out its sweetness.
The decisions
Rock salt. Naturals give up flavour fast, so it's set coarser; the dense bean pulls it back a little finer.
Dial in your grinder →90 °C for the bloom, 88 °C after. Heat opens the grounds early; stepping down keeps the finish sweet, not bitter.
40 ml of water, then a 47-second wait. Escaping gas pushes water away; waiting it out lets the pours that follow soak in evenly.
More of the water goes in early, while flavour comes out fastest. Three pours after the bloom keep body and clarity in step.
40 → 140 → 195 → 225 ml
Spiral pours reach the edges and stir the whole bed.
Among similar beans
TYPICAL RANGE OF 75 SIMILAR RECIPES · EXPERIMENTAL · LIGHT
Coarser than most in this group. The process asks for a gentler extraction.