POURS

4

Designed for: APPLE · CASHEW

Single Origin · WESTERN VALLEY, COSTA RICA

SEMI WASHED · 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

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 44–52. SEMI WASHED offset: +3 (coarser), density -4. Limits over-extraction of process compounds.

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 · 91→91°C

Near-isothermal extraction

Starts at 91°C — upper bound of Stage 1 range. Descends 0°C per pour as solubles concentration drops. SEMI WASHED 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.