POURS

4

Good Day

Designed for: Orange · Smooth Chocolate

Rise Coffee · Thailand, Sirinya

Natural · Medium

Pour Sequence · 4 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

Soft bean — low-resistance extraction

Low cell-wall resistance accelerates water flow through the bed — grind +6 from roast baseline. Temperature shifted downward to limit extraction rate. Reduces over-extraction risk.

Engine Calibration

Balanced extraction

Soft low-density bean

Layered extraction

Even saturation

Grind · 40

Fine grind — high extraction contact

Looks like standard table salt or fine sea salt. Derived from Stage 1 range 58–70. Natural offset: +6 (coarser), density +6. 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 · 91→89°C

Gentle temperature descent — 2°C

Starts at 91°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 · 4 Pours

Four-pour structure — balanced precision

Medium roast targets F1 range 4. Bean density (soft) favours fewer pours. Natural process: anchors structure at 4 pours.