Tim Wendelboe
Guji Highland Honey Pour Over
Jasmine and bergamot florals with a delicate stone fruit sweetness and a tea-like finish.
Brew Method
Pour Over
Ratio
1:16
Brew Time
3:30
Roast Level
Light-Medium
Compatible Devices
Coffee
Coffee
Guji Highland Honey
Farm
Guji Highlands
Producer
Guji Smallholder Union
Variety
Heirloom
Process
Honey
Brewing Details
Device
Timemore Crystal Eye
Grinder
Kingrinder K6
Grind Size
Medium-Fine
Filter
Metal
Water Recipe
Lotus Water - Bright
Water Temp
94°C
Pour Structure
- Pour 132gat 0:00— Bloom and saturate all the grounds evenly.
- Pour 290gat 0:35— First pour in slow, controlled circles.
- Pour 378gat 1:15— Second pour, maintaining a steady water level.
- Pour 456gat 2:00— Final pour to reach the target weight.
Results
Beverage Weight
230.4g
TDS
1.4%
Extraction
20%
Sweetness
7/10
Acidity
8/10
Body
6/10
Instructions
Grind 16g of coffee on the Kingrinder K6 to a medium-fine consistency. Heat water to 94°C using Lotus Water - Bright, then brew with the pour structure below. Serve immediately for the best aromatics.
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