POURS

3

LAS-FLORES CHIROSO

Designed for: NAVEL ORANGE · BROWN SUGAR

Home Roast · Colombia

ANAEROBIC WASH · Light

Pour Sequence · 3 Pours

Extraction Strategy

Balanced extraction

Mixed signals from process and tasting notes call for equilibrium. No single parameter is pushed to its limit. The recipe finds the centre of each range and holds it steadily across all five pours.

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

Balanced extraction

Balanced density bean

Layered extraction

Even saturation

Grind · 42

Medium grind — balanced flow and contact

Looks like kosher salt or coarse table salt. Derived from Stage 1 range 38–46. ANAEROBIC WASH offset: +8 (coarser). Limits over-extraction of process compounds.

Bloom · 50s

Standard bloom — moderate CO₂ degassing

47s base — derived from bean density and process. Insufficient bloom causes channelling across all subsequent pours.

Temp · 91→88°C

Gentle temperature descent — 3°C

Starts at 91°C — upper bound of Stage 1 range. Descends 2°C per pour as solubles concentration drops. ANAEROBIC WASH ceiling: 91°C. Hard constraint — range clipped at upper bound.

Pour Structure · 3 Pours

Three-pour structure — direct extraction

Light roast targets F1 range 4–5. Bean density (medium) neutral. ANAEROBIC WASH process: constrains range to 3–4 pours.