Bubblegum is a sensitive coffee that absorbs heat quickly, so we approach it with care. We begin with a gentle soak to allow even heat absorption before applying higher heat to drive development. By keeping the Maillard phase slow and deliberate, we preserve the coffee’s playful sweetness and layered fruit character without losing its clarity.
The result? Dominant grape aroma upon grinding, with a candy-like sweetness that comes through clearly. On the palate, sweet ripe dark grape notes shine, reminiscent of Taiwan Kyoho grapes, finishing with a long-lingering blackcurrant-like note in the retronasal.
Pourover Recipe (Cone drippers — Hario V60, Origami, Orea Fast Dripper etc.)
| Grind size | Medium grind setting (800 microns) |
| Dose | 15g |
| Temperature | 90 °C filtered water |
| Yield | 240g |
| Brew time | 2 minute 30 seconds - 2 minute 40 seconds |
Pouring structure:
0:00 - 0:15 — Pour 80g of water in a fixed circular pattern
0:15 - 1:00 — Bloom to 1 minute
1:00 - 1:15 — Pour to 160g in a fixed circular pattern
1:15 - 1:45 — Wait until 1 minute 45 seconds
1:45 - 2:30 — Pour to 240g with a centre pour
2:30 - 2:40 — Finish drawdown
If the brew takes longer than 2:40, adjust for a coarser grind size;
if it brews too quickly, adjust for a finer grind size.
We always try to bring out more sweetness from the coffee in our cup. Remember, if your cup has a long, bitter finish, you're likely over extracting your coffee, so you can dial it in by going a little coarse on the grind size or decreasing the temperature of your brewing water. Always aim for a Bettr brew each day!
