POURS

5

Kenya Kapkiyai

Designed for: blackcurrant · tomato

Home Roast · Kenya

Washed · Medium

Pour Sequence · 5 Pours

Extraction Strategy

Clarity-focused extraction

Washed process and clean tasting notes call for maximum transparency. Every parameter is tuned so the cup tastes exactly like the bean — nothing added, nothing lost.

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

Clarity-focused extraction

Dense high-altitude beans

Direct extraction

Even saturation

Grind · 50

Medium grind — balanced flow and contact

Looks like kosher salt or coarse table salt. Derived from Stage 1 range 45–54. Density correction: -4 (finer) for dense bean. Keeps extraction within range.

Bloom · 50s

Standard bloom — moderate CO₂ degassing

50s base — derived from bean density and process. Insufficient bloom causes channelling across all subsequent pours.

Temp · 92→88°C

Descending curve — 4°C drop across pours

Starts at 92°C — upper bound of Stage 1 range. Descends 1°C per pour as solubles concentration drops.

Pour Structure · 5 Pours

Five-pour structure — maximum extraction control

Medium roast targets F1 range 4. Bean density (dense) favours more pours. Wave filter geometry: +1 pour for even bed coverage.