POURS

3

Designed for: vanilje · hvide druer

Coffee Collective · Jimma, Etiopien

First brew estimate — rate it to improve

Honey · Light

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

Dense bean — elevated growing altitude

High cell-wall resistance limits water penetration — grind -4 from roast baseline. Bloom and temperature offset upward to compensate. Reduces uneven saturation risk across the bed.

Engine Calibration

Balanced extraction

Dense high-altitude beans

Direct extraction

Even saturation

Grind · 51

Medium grind — balanced flow and contact

Looks like coarse sea salt. Derived from Stage 1 range 46–56. Honey offset: +3 (coarser), density -4. 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→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 roast targets F1 range 4–5. Bean density (dense) favours more pours. Honey process: mild constraint, 4-pour preference.