POURS

3

Colombia, Huila

Designed for: Peach Tea · Rose

Catalyst Coffee · Quebraditas Farm

Washed Double Anaerobic Thermal Shock · Medium

Pour Sequence · 3 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

Medium density — balanced extraction profile

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

Engine Calibration

Balanced extraction

Balanced density bean

Layered extraction

Even saturation

Grind · 51

Medium grind — balanced flow and contact

Looks like coarse sea salt. Derived from Stage 1 range 46–56. Washed Double Anaerobic Thermal Shock offset: +8 (coarser). Limits over-extraction of process compounds.

Bloom · 50s

Short bloom — low CO₂, fast saturation

36s base — derived from bean density and process. Roast date adjustment: extended 14s for elevated CO₂. Insufficient bloom causes channelling across all subsequent pours.

Temp · 89→88°C

Near-isothermal extraction

Starts at 89°C — upper bound of Stage 1 range. Descends 1°C per pour as solubles concentration drops. Washed Double Anaerobic Thermal Shock ceiling: 91°C. Hard constraint — range clipped at upper bound.

Pour Structure · 3 Pours

Three-pour structure — direct extraction

Medium roast targets F1 range 4. Bean density (medium) neutral. Washed Double Anaerobic Thermal Shock process: constrains range to 3–4 pours.

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.