POURS

3

Designed for: POMME ROUGE · CERISE

PISTA · COLOMBIE, REGION NARIÑO

First brew estimate — rate it to improve

LAVE · Light-Medium

Pour Sequence · 3 Pours

Extraction Strategy

Aromatic preservation

Fruity, floral, or tropical notes contain volatile aromatic compounds that evaporate under excess heat or agitation. Lower RPM, controlled temperature descent, and circular pours were chosen specifically to protect these characteristics through the full extraction.

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

Aromatic preservation

Balanced density bean

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.

Bloom · 41s

Short bloom — low CO₂, fast saturation

41s 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 2°C per pour as solubles concentration drops. LAVE ceiling: 94°C. Hard constraint — range clipped at upper bound.

Pour Structure · 3 Pours

Three-pour structure — direct extraction

Light-Medium roast targets F1 range 4–5. Bean density (medium) neutral.