POURS

5

Layer Blossom Seasonal Blend

Designed for: lemon honey · yellow floral

High Coffee Roaster & Patisserie Skill · Ethiopia & Thailand

✦ tailored from bag label

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

Medium density — balanced extraction profile

Cell structure within standard extraction range. No density correction applied. Parameters follow roast and process constraints.

Engine Calibration

Brew Method · Drip on Ice

Concentrated brew — ice restores balance as it melts

Brewing 165ml of hot water directly onto 60g of ice. The pour targets 27% above equivalent hot-serve concentration — ice melts into the cup and dilutes the brew to its correct strength. Grind is tuned finer than a hot extraction at this ratio: ice melt reduces extraction efficiency, so the recipe pre-compensates with increased surface area.

Aromatic preservation

Balanced density bean

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 36–44.

Bloom · 45s

Standard bloom — moderate CO₂ degassing

45s 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 (medium) neutral.