POURS

6

Ethiopia JAZZ FRUITS - Espresso

Designed for: Stone fruit · White chocolate

DAK COFFEE ROASTERS · Ethiopia

First brew estimate — rate it to improve

Natural · Medium

Pour Sequence · 6 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 · 57

Medium grind — balanced flow and contact

Looks like coarse sea salt. Derived from Stage 1 range 53–61. Natural offset: +6 (coarser), density -4. Limits over-extraction of process compounds.

Bloom · 40s

Short bloom — low CO₂, fast saturation

40s 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. Natural ceiling: 92°C. Hard constraint — range clipped at upper bound.

Pour Structure · 6 Pours

Six-pour structure — maximum extraction control

Medium roast targets F1 range 4. Bean density (dense) favours more pours. Natural process: anchors structure at 4 pours. Wave filter geometry: +1 pour for even bed coverage.