POURS

3

Designed for: Red Apple · Honey

High Coffee Roaster & Patisserie Skill · Maesuai, Chiangrai

First brew estimate — rate it to improve

Anaerobic Honey Ripasso · 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

Medium density — balanced extraction profile

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

Engine Calibration

Brew Method · Drip on Ice

Concentrated brew — ice restores balance as it melts

Brewing 165ml of hot water directly onto 60g of ice. The pour targets 27% above equivalent hot-serve concentration — ice melts into the cup and dilutes the brew to its correct strength. Grind is tuned finer than a hot extraction at this ratio: ice melt reduces extraction efficiency, so the recipe pre-compensates with increased surface area.

Balanced extraction

Balanced density bean

Direct extraction

Even saturation

Grind · 46

Medium grind — balanced flow and contact

Looks like kosher salt or coarse table salt. Derived from Stage 1 range 46–50. Anaerobic Honey Ripasso offset: +8 (coarser). Limits over-extraction of process compounds. History pattern: -2. Minor — does not override bean constraints.

Bloom · 50s

Short bloom — low CO₂, fast saturation

44s base — derived from bean density and process. Roast date adjustment: extended 6s for elevated CO₂. Insufficient bloom causes channelling across all subsequent pours.

Temp · 88→88°C

Near-isothermal extraction

Starts at 88°C — upper bound of Stage 1 range. Descends 0°C per pour as solubles concentration drops. Anaerobic Honey Ripasso 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 (medium) neutral. Anaerobic Honey Ripasso 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.