POURS

4

Burundi Honey Peaberry Crown Jewel

Designed for: bright and clean · with fresh flavors of lemongrass

CAFFETTINO · Burundi

✦ tailored from bag label

Honey Processed · Light

Pour Sequence · 4 Pours

Extraction Strategy

Balanced extraction

Mixed signals from process and tasting notes call for equilibrium. No single parameter is pushed to its limit. The recipe finds the centre of each range and holds it steadily across all five pours.

Bean Character

Dense bean — elevated growing altitude

High cell-wall resistance limits water penetration — grind -4 from roast baseline. Bloom and temperature offset upward to compensate. Reduces uneven saturation risk across the bed.

Engine Calibration

Balanced extraction

Dense high-altitude beans

Layered extraction

Even saturation

Grind · 48

Medium grind — balanced flow and contact

Looks like kosher salt or coarse table salt. Derived from Stage 1 range 46–50. Honey Processed offset: +3 (coarser), density -4. Limits over-extraction of process compounds.

Bloom · 33s

Short bloom — low CO₂, fast saturation

33s base — derived from bean density and process. Insufficient bloom causes channelling across all subsequent pours.

Temp · 93→91°C

Gentle temperature descent — 2°C

Starts at 93°C — upper bound of Stage 1 range. Descends 1°C per pour as solubles concentration drops. Honey Processed ceiling: 93°C. Hard constraint — range clipped at upper bound.

Pour Structure · 4 Pours

Four-pour structure — balanced precision

Light roast targets F1 range 4–5. Bean density (dense) favours more pours. Honey Processed process: mild constraint, 4-pour preference.

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.