POURS
4
1:15 · 225ml
100% Colombian
Bowl & Basket · Colombia
✦ tailored from bag label
Washed · Medium
ChocolateHazelnutStone Fruit
Dose
15g
Output
225ml
Grind
53
RPM
70
Ratio
1:15
Filter
Wave
Pour Timeline
0ml
bloom
40ml
2nd
105ml
3rd
170ml
4th
225ml
0:00
1:00
2:00
3:00
Pour Sequence · 4 Pours
ml°Cml/sPatternWait
Bloom4092°3.2Center
31s
agitate
2nd Pour6590°3.1Spiral
26s
3rd Pour6588°3.1Spiral
26s
4th Pour5588°3.1Spiral
--
Target Time2:30–3:30
AI Generated Brew Recipe
POURS
4
1:15 · 225ml
100% Colombian
Designed for: chocolate · hazelnut
Bowl & Basket · Colombia
✦ tailored from bag label
Washed · Medium
ChocolateHazelnutStone Fruit
Brew Session
Ready
0:00
Time
—
Water Added
0%
Bloom
Main
3rd Pour
Finish
0:00
0:44
1:30
2:17
Current Step
—
Next Step
—
Log your taste after brewing — it improves your next recipe.
Pour Timeline
0ml
bloom
40ml
2nd
105ml
3rd
170ml
4th
225ml
0:00
1:00
2:00
3:00
Pour Sequence · 4 Pours
ml°Cml/sPatternWait
Bloom4092°3.2Center
31s
agitate
2nd Pour6590°3.1Spiral
26s
3rd Pour6588°3.1Spiral
26s
4th Pour5588°3.1Spiral
--
Target Time2:30–3:30
Brew Science
The reasoning behind your brew
100% Colombian · bowl & basket
The Analysis
Extraction Strategy
Body-focused extraction
Natural process and chocolate or nutty notes drive a body-first strategy. Higher agitation and spiral pours build texture and mouthfeel as the primary extraction target — clarity is secondary.
Bean Character
Medium density — balanced extraction profile
Cell structure within standard extraction range. No density correction applied. Parameters follow roast and process constraints.
Engine Calibration
The Intent
Body-forward extraction
Balanced density bean
Layered extraction
Active agitation
The Decisions
Grind · 53
Medium grind — balanced flow and contact
Looks like coarse sea salt. Derived from Stage 1 range 48–58.
Bloom · 31s
Short bloom — low CO₂, fast saturation
41s base — derived from bean density and process. Insufficient bloom causes channelling across all subsequent pours.
Temp · 92→88°C
Descending curve — 4°C drop across pours
Starts at 92°C — upper bound of Stage 1 range. Descends 1°C per pour as solubles concentration drops.
Pour Structure · 4 Pours
Four-pour structure — balanced precision
Medium roast targets F1 range 4. Bean density (medium) neutral.
Speed · 70 RPM
Higher RPM — body development
Pattern · Spiral
Spiral — full bed agitation
Flow Rate · 3.2 ml/s
Coupled to grind 53 — deterministic from grind range
Target Time · 2:56
Predicted extraction ±15s — runs long? grind coarser
Your History
Learning · From Your History
Calibrated from your brewing history
No directional pattern detected. Parameters held at range midpoint. Minor adjustment applied. Effect is limited and does not override bean constraints.
Crafted by BrewMind