POURS

4

Roberta & Eduardo Traffic

Designed for: Chocolate Ganache · Violets

Traffic · Brazil

✦ tailored from bag label

Anaerobic · Light

Pour Sequence · 4 Pours

Extraction Strategy

Fermentation character control

Anaerobic fermentation produces complex winey compounds that over-extract faster than standard beans. Every parameter is constrained — RPM ceiling enforced, agitation controlled, temperature conservative — to manage fermentation character without losing it.

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

Fermentation control

Soft low-density bean

Direct extraction

Active agitation

Grind · 59

Medium grind — balanced flow and contact

Looks like coarse sea salt. Derived from Stage 1 range 54–64. Anaerobic offset: +8 (coarser), density +14. Limits over-extraction of process compounds.

Bloom · 50s

Standard bloom — moderate CO₂ degassing

50s 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 ceiling: 91°C. Hard constraint — range clipped at upper bound.

Pour Structure · 4 Pours

Four-pour structure — balanced precision

Light roast targets F1 range 4–5. Bean density (very-soft) favours fewer pours. Anaerobic process: constrains range to 3–4 pours.