POURS

5

BARRA DE CAFÉ CONCIENCIA

Designed for: Cherry liqueur · cacao

Home Roast · Santa Catarina Loxicha, Oaxaca

First brew estimate — rate it to improve

✦ tailored from bag label

Natural Anaeróbico · 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.

Bean Character

Medium density — balanced extraction profile

Cell structure within standard extraction range. No density correction applied. Parameters follow roast and process constraints.

Engine Calibration

Fermentation control

Balanced density bean

Direct extraction

Active agitation

Grind · 57

Medium grind — balanced flow and contact

Looks like coarse sea salt. Derived from Stage 1 range 53–61. Natural Anaeróbico offset: +8 (coarser). Limits over-extraction of process compounds.

Bloom · 51s

Standard bloom — moderate CO₂ degassing

46s base — derived from bean density and process. Insufficient bloom causes channelling across all subsequent pours.

Temp · 91→88°C

Gentle temperature descent — 3°C

Starts at 91°C — upper bound of Stage 1 range. Descends 1°C per pour as solubles concentration drops. Natural Anaeróbico ceiling: 91°C. Hard constraint — range clipped at upper bound.

Pour Structure · 5 Pours

Five-pour structure — maximum extraction control

Medium roast targets F1 range 4. Bean density (medium) neutral. Natural Anaeróbico process: anchors structure at 4 pours. Flat filter geometry: +1 pour for even bed coverage.

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.