POURS

4

Caxambu Catucaí

Designed for: Cherry · Milk Chocolate

Origin · Brazil, Três Pontas, Sul De Minas

Natural · Medium

Pour Sequence · 4 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

Soft bean — low-resistance extraction

Low cell-wall resistance accelerates water flow through the bed — grind +6 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 · 63

Coarse grind — fast flow, controlled extraction

Looks like raw cane sugar crystals or cracked pepper. Derived from Stage 1 range 58–68. Natural offset: +6 (coarser), density +6. Limits over-extraction of process compounds.

Bloom · 38s

Short bloom — low CO₂, fast saturation

38s base — derived from bean density and process. Insufficient bloom causes channelling across all subsequent pours.

Temp · 88→82°C

Descending curve — 6°C drop across pours

Starts at 88°C — upper bound of Stage 1 range. Descends 2°C per pour as solubles concentration drops. Natural ceiling: 92°C. Hard constraint — range clipped at upper bound.

Pour Structure · 4 Pours

Four-pour structure — balanced precision

Medium roast targets F1 range 4. Bean density (soft) favours fewer pours. Natural process: anchors structure at 4 pours.