POURS

4

Guatemala, Kenya Batian, Caturra, Pache, Ruiri 11

Designed for: Forest fruit · Fruit punch

The Andante Coffee & Roaster · Guatemala, Kenya

First brew estimate — rate it to improve

✦ tailored from bag label

Anaerobic · Light

Pour Sequence · 4 Pours

Extraction Strategy

Fermentation character control

Anaerobic fermentation produces complex winey compounds that over-extract faster than standard beans. Every parameter is constrained — RPM ceiling enforced, agitation controlled, temperature conservative — to manage fermentation character without losing it.

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

Fermentation control

Dense high-altitude beans

Layered extraction

Active agitation

Grind · 46

Medium grind — balanced flow and contact

Looks like kosher salt or coarse table salt. Derived from Stage 1 range 43–49. Anaerobic offset: +8 (coarser), density -4. Limits over-extraction of process compounds.

Bloom · 50s

Short bloom — low CO₂, fast saturation

44s base — derived from bean density and process. Roast date adjustment: extended 6s for elevated CO₂. 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. 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.