POURS

3

Rum Peach

Designed for: Peach · Rum

EstMountaiN · Pang Khon

First brew estimate — rate it to improve

Carbonic Maceration + Yeast Rum Barrell Process · 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

Layered extraction

Active agitation

Grind · 48

Medium grind — balanced flow and contact

Looks like kosher salt or coarse table salt. Derived from Stage 1 range 46–50. Carbonic maceration + Yeast rum barrell process offset: +8 (coarser), density -4. Limits over-extraction of process compounds.

Bloom · 32s

Short bloom — low CO₂, fast saturation

42s base — derived from bean density and process. Roast date adjustment: reduced 10s for reduced CO₂. 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. Carbonic maceration + Yeast rum barrell process ceiling: 91°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.

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.