POURS

4

HONEY DOUBLE FERMENTATION PINK BOURBON EXCLUSIVE LOT

Designed for: Strawberry · Mango

Methods Speciality Coffee Approach · Colombia

Honey Double Fermentation · Light

Pour Sequence · 4 Pours

Extraction Strategy

Aromatic preservation

Fruity, floral, or tropical notes contain volatile aromatic compounds that evaporate under excess heat or agitation. Lower RPM, controlled temperature descent, and circular pours were chosen specifically to protect these characteristics through the full extraction.

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

Aromatic preservation

Balanced density bean

Layered extraction

Even saturation

Grind · 48

Medium grind — balanced flow and contact

Looks like kosher salt or coarse table salt. Derived from Stage 1 range 46–50. Honey Double Fermentation offset: +3 (coarser). Limits over-extraction of process compounds.

Bloom · 37s

Short bloom — low CO₂, fast saturation

37s base — derived from bean density and process. Insufficient bloom causes channelling across all subsequent pours.

Temp · 93→91°C

Gentle temperature descent — 2°C

Starts at 93°C — upper bound of Stage 1 range. Descends 1°C per pour as solubles concentration drops. Honey Double Fermentation ceiling: 93°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 (medium) neutral. Honey Double Fermentation process: mild constraint, 4-pour preference.

Learning · From Your History

Calibrated from your brewing history

No directional pattern detected. Parameters held at range midpoint. Minor adjustment applied. Effect is limited and does not override bean constraints.