POURS

5

Huehuetepan

Designed for: Pineapple · Passion Fruit

Beansmith's Coffee Roastery · Mexico

✦ tailored from bag label

Natural · Medium

Pour Sequence · 5 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

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

Aromatic preservation

Soft low-density bean

Direct extraction

Even saturation

Grind · 48

Medium grind — balanced flow and contact

Looks like kosher salt or coarse table salt. Derived from Stage 1 range 43–52. Natural offset: +6 (coarser), density +6. Limits over-extraction of process compounds.

Bloom · 38s

Short bloom — low CO₂, fast saturation

38s base — derived from bean density and process. Insufficient bloom causes channelling across all subsequent pours.

Temp · 92→89°C

Gentle temperature descent — 3°C

Starts at 92°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 · 5 Pours

Five-pour structure — maximum extraction control

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

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.