POURS

4

IND02

Designed for: Pineapple · Blueberry

Wildkaffee · Loa, West Java, Indonesia

Anaerobic · Light

Pour Sequence · 4 Pours

Extraction Strategy

Body-focused extraction

Natural process and chocolate or nutty notes drive a body-first strategy. Higher agitation and spiral pours build texture and mouthfeel as the primary extraction target — clarity is secondary.

Bean Character

Very soft bean — high extraction sensitivity

Low cell-wall resistance accelerates water flow through the bed — grind +14 from roast baseline. Temperature shifted downward to limit extraction rate. Reduces over-extraction risk.

Engine Calibration

Body-forward extraction

Soft low-density bean

Layered extraction

Active agitation

Grind · 53

Medium grind — balanced flow and contact

Looks like coarse sea salt. Derived from Stage 1 range 48–58. Density correction: +14 (coarser) for very-soft bean. Keeps extraction within range.

Bloom · 30s

Short bloom — low CO₂, fast saturation

30s base — derived from bean density and process. Insufficient bloom causes channelling across all subsequent pours.

Temp · 96→93°C

Gentle temperature descent — 3°C

Starts at 96°C — upper bound of Stage 1 range. Descends 1°C per pour as solubles concentration drops.

Pour Structure · 4 Pours

Four-pour structure — balanced precision

Light roast targets F1 range 4–5. Bean density (very-soft) favours fewer pours. Anaerobic process: constrains range to 3–4 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.