← EXPLORE
POURS
3
1:15 · 225ml
Felipe Arcila Honey Castillo Strawberry
Designed for: Red fruit · fresh flavor
95 Roastry · Armenia, Quindio / Maracay
First brew estimate — rate it to improve
Dry Anaerobic Fermentation Period Of 72 Hours With The Pulp On, Strawberries Pulp Were Added · Light
Red FruitFresh FlavorCreamyPanela
Dose
15g
Output
225ml
Grind
RPM
66
Ratio
1:15
Filter
Wave
Brew Session
Ready
0:00
Time
Water Added
0%
Bloom
Main
Finish
0:00
1:05
2:04
Current Step
Next Step
Log your taste after brewing — it improves your next recipe.
Pour Timeline
0ml
bloom
45ml
2nd
150ml
3rd
225ml
0:00
1:00
2:00
3:00
4:00
Pour Sequence · 3 Pours
ml°Cml/sPatternWait
Bloom4591°3.1Center
50s
agitate
2nd Pour10591°3.1Circular
26s
3rd Pour7591°3.1Circular
--
Target Time3:004:00
Brew Science
The reasoning behind your brew
Felipe Arcila Honey Castillo Strawberry · 95 Roastry
The Analysis
Extraction Strategy
Balanced extraction
Mixed signals from process and tasting notes call for equilibrium. No single parameter is pushed to its limit. The recipe finds the centre of each range and holds it steadily across all five pours.
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
GRIND504654TEMP91°91°91°RPM666072
The Intent
Balanced extraction
Balanced density bean
Direct extraction
Even saturation
The Decisions
Grind · 50
Medium grind — balanced flow and contact
Looks like kosher salt or coarse table salt. Derived from Stage 1 range 46–54. dry anaerobic fermentation period of 72 hours with the pulp on, strawberries pulp were added offset: +8 (coarser). Limits over-extraction of process compounds.
Bloom · 50s
Short bloom — low CO₂, fast saturation
40s base — derived from bean density and process. Insufficient bloom causes channelling across all subsequent pours.
Temp · 91→91°C
Near-isothermal extraction
Starts at 91°C — upper bound of Stage 1 range. Descends 0°C per pour as solubles concentration drops. dry anaerobic fermentation period of 72 hours with the pulp on, strawberries pulp were added ceiling: 91°C. Hard constraint — range clipped at upper bound.
Pour Structure · 3 Pours
Three-pour structure — direct extraction
Light roast targets F1 range 4–5. Bean density (medium) neutral. dry anaerobic fermentation period of 72 hours with the pulp on, strawberries pulp were added process: constrains range to 3–4 pours.
Speed · 66 RPM
Mid-range RPM — balanced extraction
Pattern · Circular
Circular — even flat-bed saturation
Flow Rate · 3.1 ml/s
Coupled to grind 50 — deterministic from grind range
Target Time · 3:15
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