POURS

5

Ethiobia, Gebrena - Hambella. Anaerobic, 1850-2200M

Designed for: Stone Fruit · Fermented Berry

Home Roast · Ethiopia, Hambella

Anaerobic · Medium

Pour Sequence · 5 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

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

Fermentation control

Dense high-altitude beans

Layered extraction

Active agitation

Grind · 56

Medium grind — balanced flow and contact

Looks like coarse sea salt. Derived from Stage 1 range 51–61. Anaerobic offset: +8 (coarser), density -4. Limits over-extraction of process compounds.

Bloom · 52s

Standard bloom — moderate CO₂ degassing

52s base — derived from bean density and process. Insufficient bloom causes channelling across all subsequent pours.

Temp · 91→88°C

Gentle temperature descent — 3°C

Starts at 91°C — upper bound of Stage 1 range. Descends 1°C per pour as solubles concentration drops. Anaerobic ceiling: 91°C. Hard constraint — range clipped at upper bound.

Pour Structure · 5 Pours

Five-pour structure — maximum extraction control

Medium roast targets F1 range 4. Bean density (dense) favours more pours. Anaerobic process: constrains range to 3–4 pours. Flat filter geometry: +1 pour for even bed coverage.

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.