POURS

4

Decaf Colombia Swiss Water

Designed for: Graham Cracker · Milk Chocolate

Queen City Coffee Roasters · Colombia

First brew estimate — rate it to improve

Swiss Water · 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 · 53

Medium grind — balanced flow and contact

Looks like coarse sea salt. Derived from Stage 1 range 48–58. Density correction: +6 (coarser) for soft bean. Keeps extraction within range.

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 · 92→88°C

Descending curve — 4°C drop across pours

Starts at 92°C — upper bound of Stage 1 range. Descends 1°C per pour as solubles concentration drops. Swiss Water ceiling: 94°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.

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.