POURS

3

Costa Rica Honey Process

Designed for: miel · caramel

Manoir Du Café · Costa Rica

Honey · Medium

Pour Sequence · 3 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

Medium density — balanced extraction profile

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

Engine Calibration

Body-forward extraction

Balanced density bean

Direct extraction

Active agitation

Grind · 51

Medium grind — balanced flow and contact

Looks like coarse sea salt. Derived from Stage 1 range 46–56. Honey offset: +3 (coarser). Limits over-extraction of process compounds.

Bloom · 40s

Short bloom — low CO₂, fast saturation

40s base — derived from bean density and process. 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. Honey ceiling: 93°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. Honey 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.