POURS
5
1:15 · 225ml
Geisha Puerto Blest
Puerto Blest · Amazonas, Perú
✦ tailored from bag label
Natural - Camas Africanas (African Beds Drying), Selective Manual Harvest · Light
FrutalFloralDulceHerbalEspeciasJazmínArándanoFrambuesaLimaNaranjaEneldoChocolate BlancoCedrónMorasCítrico
Dose
15g
Output
225ml
Grind
44
RPM
70
Ratio
1:15
Filter
Wave
Pour Timeline
0ml
bloom
45ml
2nd
100ml
3rd
150ml
4th
195ml
5th
225ml
0:00
1:00
2:00
3:00
4:00
Pour Sequence · 5 Pours
ml°Cml/sPatternWait
Bloom4592°3.1Center
48s
agitate
2nd Pour5590°3.1Circular
11s
agitate
3rd Pour5090°3.2Circular
11s
agitate
4th Pour4590°3.2Circular
11s
agitate
5th Pour3090°3.2Circular
--
Target Time3:00–4:00
AI Generated Brew Recipe
POURS
5
1:15 · 225ml
Geisha Puerto Blest
Designed for: frutal · floral
Puerto Blest · Amazonas, Perú
First brew estimate — rate it to improve
✦ tailored from bag label
Natural - Camas Africanas (African Beds Drying), Selective Manual Harvest · Light
FrutalFloralDulceHerbalEspeciasJazmínArándanoFrambuesaLimaNaranjaEneldoChocolate BlancoCedrónMorasCítrico
Brew Session
Ready
0:00
Time
—
Water Added
0%
Bloom
Main
3rd Pour
4th Pour
Finish
0:00
1:03
1:31
1:58
2:23
Current Step
—
Next Step
—
Log your taste after brewing — it improves your next recipe.
Pour Timeline
0ml
bloom
45ml
2nd
100ml
3rd
150ml
4th
195ml
5th
225ml
0:00
1:00
2:00
3:00
4:00
Pour Sequence · 5 Pours
ml°Cml/sPatternWait
Bloom4592°3.1Center
48s
agitate
2nd Pour5590°3.1Circular
11s
agitate
3rd Pour5090°3.2Circular
11s
agitate
4th Pour4590°3.2Circular
11s
agitate
5th Pour3090°3.2Circular
--
Target Time3:00–4:00
Brew Science
The reasoning behind your brew
Geisha Puerto Blest · Puerto Blest
The Analysis
Extraction Strategy
Aromatic preservation
Fruity, floral, or tropical notes contain volatile aromatic compounds that evaporate under excess heat or agitation. Lower RPM, controlled temperature descent, and circular pours were chosen specifically to protect these characteristics through the full extraction.
Bean Character
Dense bean — elevated growing altitude
High cell-wall resistance limits water penetration — grind -4 from roast baseline. Bloom and temperature offset upward to compensate. Reduces uneven saturation risk across the bed.
Engine Calibration
The Intent
Aromatic preservation
Dense high-altitude beans
Layered extraction
Even saturation
The Decisions
Grind · 44
Medium grind — balanced flow and contact
Looks like kosher salt or coarse table salt. Derived from Stage 1 range 37–51. Natural - Camas Africanas (African Beds drying), Selective Manual Harvest offset: +6 (coarser), density -4. Limits over-extraction of process compounds.
Bloom · 48s
Standard bloom — moderate CO₂ degassing
48s base — derived from bean density and process. Insufficient bloom causes channelling across all subsequent pours.
Temp · 92→90°C
Gentle temperature descent — 2°C
Starts at 92°C — upper bound of Stage 1 range. Descends 1°C per pour as solubles concentration drops. Natural - Camas Africanas (African Beds drying), Selective Manual Harvest ceiling: 92°C. Hard constraint — range clipped at upper bound.
Pour Structure · 5 Pours
Five-pour structure — maximum extraction control
Light roast targets F1 range 4–5. Bean density (dense) favours more pours. Natural - Camas Africanas (African Beds drying), Selective Manual Harvest process: anchors structure at 4 pours. Wave filter geometry: +1 pour for even bed coverage.
Speed · 70 RPM
Moderate RPM — aromatic protection
Pattern · Circular
Circular — even flat-bed saturation
Flow Rate · 3.1 ml/s
Coupled to grind 44 — deterministic from grind range
Target Time · 3:05
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