POURS

3

Nº1 Brazil Medium

Designed for: melkchocolade · walnoot

Little Roastery · Brazilië

Natural · Medium

Pour Sequence · 3 Pours

Extraction Strategy

Body-focused extraction

Natural process and chocolate or nutty notes drive a body-first strategy. Higher agitation and spiral pours build texture and mouthfeel as the primary extraction target — clarity is secondary.

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

Body-forward extraction

Soft low-density bean

Direct extraction

Active agitation

Grind · 53

Medium grind — balanced flow and contact

Looks like coarse sea salt. Derived from Stage 1 range 53–61. Natural offset: +6 (coarser), density +14. Limits over-extraction of process compounds. History pattern: -2. Minor — does not override bean constraints.

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 · 92→88°C

Descending curve — 4°C drop across pours

Starts at 92°C — upper bound of Stage 1 range. Descends 2°C per pour as solubles concentration drops. Natural ceiling: 92°C. Hard constraint — range clipped at upper bound.

Pour Structure · 3 Pours

Three-pour structure — direct extraction

Medium roast targets F1 range 4. Bean density (very-soft) favours fewer pours. Natural process: anchors structure at 4 pours.

Learning · From Your History

Calibrated from your brewing history

Grind shifted finer by 2. Pattern was weak but consistent across recent brews. Minor adjustment applied. Effect is limited and does not override bean constraints.