POURS

3

Geisha Caturra Washed

Designed for: citrus · red apples

LARDERA COFFEE ROAST · Junin, Peru

Washed · Light

Pour Sequence · 3 Pours

Extraction Strategy

Clarity-focused extraction

Washed process and clean tasting notes call for maximum transparency. Every parameter is tuned so the cup tastes exactly like the bean — nothing added, nothing lost.

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

Clarity-focused extraction

Balanced density bean

Layered extraction

Even saturation

Grind · 42

Medium grind — balanced flow and contact

Looks like kosher salt or coarse table salt. Derived from Stage 1 range 37–45. 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 · 93→93°C

Near-isothermal extraction

Starts at 93°C — upper bound of Stage 1 range. Descends 0°C per pour as solubles concentration drops.

Pour Structure · 3 Pours

Three-pour structure — direct extraction

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

Learning · From Your History

Calibrated from your brewing history

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