POURS

3

Designed for: PINK LEMONADE · POMEGRANATE

H&S COFFEE ROASTERS · HUILA, COLOMBIA

✦ tailored from bag label

WASHED · Light

Pour Sequence · 3 Pours

Extraction Strategy

Aromatic preservation

Fruity, floral, or tropical notes contain volatile aromatic compounds that evaporate under excess heat or agitation. Lower RPM, controlled temperature descent, and circular pours were chosen specifically to protect these characteristics through the full extraction.

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

Aromatic preservation

Balanced density bean

Layered extraction

Even saturation

Grind · 40

Fine grind — high extraction contact

Looks like standard table salt or fine sea salt. Derived from Stage 1 range 36–44.

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 · 93→93°C

Near-isothermal extraction

Starts at 93°C — upper bound of Stage 1 range. Descends 0°C per pour as solubles concentration drops.

Pour Structure · 3 Pours

Three-pour structure — direct extraction

Light roast targets F1 range 4–5. Bean density (medium) neutral.

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.