POURS

5

Finca Santa Lucia

Designed for: peach · strawberry

EAGLE · Finca Santa Lucia, Colombia

✦ tailored from bag label

Barrel-aged Natural · Light

Pour Sequence · 5 Pours

Extraction Strategy

Balanced extraction

Mixed signals from process and tasting notes call for equilibrium. No single parameter is pushed to its limit. The recipe finds the centre of each range and holds it steadily across all five pours.

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

Balanced extraction

Balanced density bean

Layered extraction

Active agitation

Grind · 63

Coarse grind — fast flow, controlled extraction

Looks like raw cane sugar crystals or cracked pepper. Derived from Stage 1 range 61–66. barrel-aged natural offset: +6 (coarser). Limits over-extraction of process compounds. History pattern: -1. Minor — does not override bean constraints.

Bloom · 34s

Short bloom — low CO₂, fast saturation

34s base — derived from bean density and process. Insufficient bloom causes channelling across all subsequent pours.

Temp · 90→85°C

Descending curve — 5°C drop across pours

Starts at 90°C — upper bound of Stage 1 range. Descends 1°C per pour as solubles concentration drops. barrel-aged natural ceiling: 92°C. Hard constraint — range clipped at upper bound.

Pour Structure · 5 Pours

Five-pour structure — maximum extraction control

Light roast targets F1 range 4–5. Bean density (medium) neutral. barrel-aged natural process: anchors structure at 4 pours. Flat filter geometry: +1 pour for even bed coverage.

Learning · From Your History

Calibrated from your brewing history

Grind shifted finer by 1. Pattern was weak but consistent across recent brews. Minor adjustment applied. Effect is limited and does not override bean constraints.