POURS

5

Konga. Happy Mug. Ethiopia Yirga Cheffe

Designed for: jasmine · lemon zest

Happy Mug · Ethiopia, Yirgacheffe

Washed · Light

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

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

Aromatic preservation

Dense high-altitude beans

Layered extraction

Even saturation

Grind · 36

Fine grind — high extraction contact

Looks like standard table salt or fine sea salt. Derived from Stage 1 range 32–40. 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 · 95→93°C

Gentle temperature descent — 2°C

Starts at 95°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

Light roast targets F1 range 4–5. Bean density (dense) favours more pours. Wave filter geometry: +1 pour for even bed coverage.