POURS

3

Rum Pineapple Pang Khon

Designed for: pineapple · cantaloupe

EatMountaiN · Pang Khon

First brew estimate — rate it to improve

✦ tailored from bag label

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 · 40

Fine grind — high extraction contact

Looks like standard table salt or fine sea salt. Derived from Stage 1 range 39–42. Density correction: -4 (finer) for dense bean. Keeps extraction within range. History pattern: -1. Minor — does not override bean constraints.

Bloom · 31s

Short bloom — low CO₂, fast saturation

36s base — derived from bean density and process. Roast date adjustment: reduced 5s 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: 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.

Learning · From Your History

Calibrated from your brewing history

Grind shifted finer by 1. Pattern was weak but consistent across recent brews. Minor adjustment applied. Effect is limited and does not override bean constraints.