POURS

5

Arbigona, Sidama

Designed for: Floral · Strawberry

Coffea Circulor (SWE) · Ethiopia

✦ tailored from bag label

Anaerobic · Medium

Pour Sequence · 5 Pours

Extraction Strategy

Fermentation character control

Anaerobic fermentation produces complex winey compounds that over-extract faster than standard beans. Every parameter is constrained — RPM ceiling enforced, agitation controlled, temperature conservative — to manage fermentation character without losing it.

Brew Tip

Rationale

Grind 52 and 45s bloom preserve volatile ester compounds — these aromatics dissipate within seconds of extraction, so front-loaded pours capture them before heat exposure degrades them.

Fermentation character control

Layered extraction

Active agitation

Grind · 51

Medium grind — balanced flow and contact

Grind size 51 — tuned for Anaerobic process and medium roast.

Bloom · 42s

Short bloom — low CO₂, fast saturation

42s bloom at 88°C with 45ml water. Insufficient bloom causes channelling across all subsequent pours.

Temp · 88→84°C

Descending curve — 4°C drop across pours

Starts at 88°C — descends to 84°C (4°C total) as solubles concentration drops through the brew.

Pour Structure · 5 Pours

Five-pour structure — maximum extraction control

5-pour structure for Anaerobic process, medium roast.