POURS

4

ساو باولو

Designed for: لوز · مكسرات

جيشا · البرازيل, المنطقة موجيانا

First brew estimate — rate it to improve

✦ tailored from bag label

محفظة · Medium

Pour Sequence · 4 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

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

Balanced extraction

Soft low-density bean

Direct extraction

Even saturation

Grind · 53

Medium grind — balanced flow and contact

Looks like coarse sea salt. Derived from Stage 1 range 48–58. محفظة offset: +6 (coarser), density +14. Limits over-extraction of process compounds.

Bloom · 37s

Short bloom — low CO₂, fast saturation

37s base — derived from bean density and process. Insufficient bloom causes channelling across all subsequent pours.

Temp · 91→87°C

Descending curve — 4°C drop across pours

Starts at 91°C — upper bound of Stage 1 range. Descends 1°C per pour as solubles concentration drops. محفظة ceiling: 92°C. Hard constraint — range clipped at upper bound.

Pour Structure · 4 Pours

Four-pour structure — balanced precision

Medium roast targets F1 range 4. Bean density (very-soft) favours fewer 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.