POURS

3

Designed for: UMAMI · STEVIA

GOOD CUP COFFEE CO · BUKIDNON, PHILIPPINES

First brew estimate — rate it to improve

WASHED · Light

Pour Sequence · 3 Pours

Extraction Strategy

Aromatic preservation

Fruity, floral, or tropical notes contain volatile aromatic compounds that evaporate under excess heat or agitation. Lower RPM, controlled temperature descent, and circular pours were chosen specifically to protect these characteristics through the full extraction.

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

Aromatic preservation

Soft low-density bean

Direct extraction

Even saturation

Grind · 48

Medium grind — balanced flow and contact

Looks like kosher salt or coarse table salt. Derived from Stage 1 range 43–51. Density correction: +14 (coarser) for very-soft bean. Keeps extraction within range. History pattern: +1. Minor — does not override bean constraints.

Bloom · 37s

Short bloom — low CO₂, fast saturation

37s base — derived from bean density and process. Insufficient bloom causes channelling across all subsequent pours.

Temp · 86→83°C

Gentle temperature descent — 3°C

Starts at 86°C — upper bound of Stage 1 range. Descends 2°C per pour as solubles concentration drops.

Pour Structure · 3 Pours

Three-pour structure — direct extraction

Light roast targets F1 range 4–5. Bean density (very-soft) favours fewer pours.

Learning · From Your History

Calibrated from your brewing history

Grind shifted coarser by 1. Pattern was weak but consistent across recent brews. Minor adjustment applied. Effect is limited and does not override bean constraints.