POURS

3

Scenery · Mantiqueira, Minas Gerais, São Joaquim, Vargem Grande, Toca Da Jaguara

✦ tailored from bag label

Traditional Natural / E.A Decaf (Sugarcane) · Medium

Pour Sequence · 3 Pours

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

Very soft bean — high extraction sensitivity

Low cell-wall resistance accelerates water flow through the bed — grind +14 from roast baseline. Temperature shifted downward to limit extraction rate. Reduces over-extraction risk.

Engine Calibration

Body-forward extraction

Soft low-density bean

Direct extraction

Active agitation

Grind · 55

Medium grind — balanced flow and contact

Looks like coarse sea salt. Derived from Stage 1 range 51–59. Traditional Natural / E.A Decaf (Sugarcane) offset: +6 (coarser), density +14. Limits over-extraction of process compounds.

Bloom · 36s

Short bloom — low CO₂, fast saturation

36s base — derived from bean density and process. Insufficient bloom causes channelling across all subsequent pours.

Temp · 90→88°C

Gentle temperature descent — 2°C

Starts at 90°C — upper bound of Stage 1 range. Descends 1°C per pour as solubles concentration drops. Traditional Natural / E.A Decaf (Sugarcane) ceiling: 92°C. Hard constraint — range clipped at upper bound.

Pour Structure · 3 Pours

Three-pour structure — direct extraction

Medium roast targets F1 range 4. Bean density (very-soft) favours fewer pours. Traditional Natural / E.A Decaf (Sugarcane) process: anchors structure at 4 pours.