POURS

4

Designed for: Champagne · Lychee

Kafe-in-lab · Colombia

✦ tailored from bag label

Anaerobic Yeast Fermentation · 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

Medium density — balanced extraction profile

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

Engine Calibration

Fermentation control

Balanced density bean

Layered extraction

Active agitation

Grind · 44

Medium grind — balanced flow and contact

Looks like kosher salt or coarse table salt. Derived from Stage 1 range 44–50. Anaerobic Yeast Fermentation offset: -1 (finer). Limits over-extraction of process compounds. History pattern: -2. Minor — does not override bean constraints.

Bloom · 50s

Standard bloom — moderate CO₂ degassing

47s base — derived from bean density and process. Insufficient bloom causes channelling across all subsequent pours.

Temp · 89→88°C

Near-isothermal extraction

Starts at 89°C — upper bound of Stage 1 range. Descends 0°C per pour as solubles concentration drops.

Pour Structure · 4 Pours

Four-pour structure — balanced precision

Light roast targets F1 range 4–5. Bean density (medium) neutral. Anaerobic Yeast Fermentation process: constrains range to 3–4 pours.

Learning · From Your History

Calibrated from your brewing history

Grind shifted finer by 2. Pattern was weak but consistent across recent brews. Minor adjustment applied. Effect is limited and does not override bean constraints.