POURS

4

Ethiopia Chelchele

Designed for: Blueberry · Cool Whip

PERC · Ethiopia, Chelchele

Anaerobic · Light

Pour Sequence · 4 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

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

Aromatic preservation

Dense high-altitude beans

Layered extraction

Even saturation

Grind · 32

Fine grind — high extraction contact

Looks like standard table salt or fine sea salt. Derived from Stage 1 range 28–36. Anaerobic offset: +8 (coarser), density -4. Limits over-extraction of process compounds.

Bloom · 55s

Extended bloom — high CO₂ degassing requirement

55s base — derived from bean density and process. Insufficient bloom causes channelling across all subsequent pours.

Temp · 91→91°C

Near-isothermal extraction

Starts at 91°C — upper bound of Stage 1 range. Descends 0°C per pour as solubles concentration drops. Anaerobic 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 (dense) favours more pours. Anaerobic process: constrains range to 3–4 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.