POURS

3

PERC DARRRK Dark Fruity Espresso

Designed for: Fruity

PERC · Ethiopia

✦ tailored from bag label

Natural · Dark

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

High-altitude bean — very dense cell structure

High cell-wall resistance limits water penetration — grind -6 from roast baseline. Bloom and temperature offset upward to compensate. Reduces uneven saturation risk across the bed.

Engine Calibration

Body-forward extraction

Dense high-altitude beans

Layered extraction

Active agitation

Grind · 64

Coarse grind — fast flow, controlled extraction

Looks like raw cane sugar crystals or cracked pepper. Derived from Stage 1 range 60–68. Natural offset: +6 (coarser), density -6. 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 · 90→85°C

Descending curve — 5°C drop across pours

Starts at 90°C — upper bound of Stage 1 range. Descends 3°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

Dark roast targets F1 range 3. Bean density (very-dense) favours more pours. Natural process: anchors structure at 4 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.