POURS

3

Sopade Best Of Congo 104

Designed for: Maple Syrup · Cranberry

Assembly Coffee London · DR Congo, South Kivu

First brew estimate — rate it to improve

✦ tailored from bag label

Washed · Medium

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

Even saturation

Grind · 53

Medium grind — balanced flow and contact

Looks like coarse sea salt. Derived from Stage 1 range 48–58. Density correction: -4 (finer) for dense bean. Keeps extraction within range.

Bloom · 41s

Short bloom — low CO₂, fast saturation

41s 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 1°C per pour as solubles concentration drops.

Pour Structure · 3 Pours

Three-pour structure — direct extraction

Medium roast targets F1 range 4. Bean density (dense) favours more pours.