POURS

5

Origines Women's Group

Designed for: Honey · Dried Mango

BEVEL COFFEE · Peru, Cusco

First brew estimate — rate it to improve

✦ tailored from bag label

Anaerobic Washed · Medium

Pour Sequence · 5 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

Medium density — balanced extraction profile

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

Engine Calibration

Body-forward extraction

Balanced density bean

Direct extraction

Active agitation

Grind · 57

Medium grind — balanced flow and contact

Looks like coarse sea salt. Derived from Stage 1 range 53–61. Anaerobic Washed offset: +8 (coarser). Limits over-extraction of process compounds.

Bloom · 46s

Standard bloom — moderate CO₂ degassing

46s 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 1°C per pour as solubles concentration drops. Anaerobic Washed ceiling: 91°C. Hard constraint — range clipped at upper bound.

Pour Structure · 5 Pours

Five-pour structure — maximum extraction control

Medium roast targets F1 range 4. Bean density (medium) neutral. Anaerobic Washed process: constrains range to 3–4 pours. Flat filter geometry: +1 pour for even bed coverage.