POURS

3

GUATEMALA LA COLINA

Designed for: MILCHSCHOKOLADE · STEINFRUCHT

Machhörndl · La Colina, Chimaltenango, Antigua

First brew estimate — rate it to improve

Washed · Dark

Pour Sequence · 3 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

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

Balanced extraction

Dense high-altitude beans

Direct extraction

Even saturation

Grind · 66

Coarse grind — fast flow, controlled extraction

Looks like raw cane sugar crystals or cracked pepper. Derived from Stage 1 range 60–72. Density correction: -4 (finer) for dense bean. Keeps extraction within range.

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 · 89→85°C

Descending curve — 4°C drop across pours

Starts at 89°C — upper bound of Stage 1 range. Descends 2°C per pour as solubles concentration drops.

Pour Structure · 3 Pours

Three-pour structure — direct extraction

Dark roast targets F1 range 3. Bean density (dense) favours more pours.