POURS

4

Delirante Café Anaeróbico El Salvador

Designed for: Panela · Chocolate blanco

DELIRANTE TOSTADORES DE CAFÉ · Finca Sta. Emilia. Tecapa Chinameca, El Salvador.

✦ tailored from bag label

Natural Anaeróbico · Light

Pour Sequence · 4 Pours

Extraction Strategy

Fermentation character control

Anaerobic fermentation produces complex winey compounds that over-extract faster than standard beans. Every parameter is constrained — RPM ceiling enforced, agitation controlled, temperature conservative — to manage fermentation character without losing it.

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

Fermentation control

Soft low-density bean

Direct extraction

Active agitation

Grind · 70

Coarse grind — fast flow, controlled extraction

Looks like raw cane sugar crystals or cracked pepper. Derived from Stage 1 range 66–74. Natural Anaeróbico offset: +8 (coarser), density +6. Limits over-extraction of process compounds.

Bloom · 50s

Standard bloom — moderate CO₂ degassing

47s base — derived from bean density and process. Roast date adjustment: extended 3s for elevated CO₂. Insufficient bloom causes channelling across all subsequent pours.

Temp · 91→87°C

Descending curve — 4°C drop across pours

Starts at 91°C — upper bound of Stage 1 range. Descends 1°C per pour as solubles concentration drops. Natural Anaeróbico ceiling: 91°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 (soft) favours fewer pours. Natural Anaeróbico process: anchors structure at 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.