POURS

3

PINK BOURBON COFFEE - PRIVILEGE

Designed for: stone fruit · honey

La Manchuria Premium · Colombia

Honey · Light-Medium

Pour Sequence · 3 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

Medium density — balanced extraction profile

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

Engine Calibration

Balanced extraction

Balanced density bean

Layered extraction

Even saturation

Grind · 50

Medium grind — balanced flow and contact

Looks like kosher salt or coarse table salt. Derived from Stage 1 range 46–54. Honey offset: +3 (coarser). Limits over-extraction of process compounds.

Bloom · 33s

Short bloom — low CO₂, fast saturation

33s base — derived from bean density and process. Insufficient bloom causes channelling across all subsequent pours.

Temp · 91→91°C

Near-isothermal extraction

Starts at 91°C — upper bound of Stage 1 range. Descends 0°C per pour as solubles concentration drops. Honey ceiling: 93°C. Hard constraint — range clipped at upper bound.

Pour Structure · 3 Pours

Three-pour structure — direct extraction

Light-Medium roast targets F1 range 4–5. Bean density (medium) neutral. Honey process: mild constraint, 4-pour preference.