POURS

5

Колумбия Ла Виолета Ява

Designed for: малиновый джем · бренди

The Welder Catherine · Бурунди

First brew estimate — rate it to improve

Washed · Medium

Pour Sequence · 5 Pours

Extraction Strategy

Clarity-focused extraction

Washed process and clean tasting notes call for maximum transparency. Every parameter is tuned so the cup tastes exactly like the bean — nothing added, nothing lost.

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

Clarity-focused extraction

Dense high-altitude beans

Direct extraction

Even saturation

Grind · 45

Medium grind — balanced flow and contact

Looks like kosher salt or coarse table salt. Derived from Stage 1 range 39–47. Density correction: -4 (finer) for dense bean. Keeps extraction within range. History pattern: +2. Minor — does not override bean constraints.

Bloom · 46s

Standard bloom — moderate CO₂ degassing

46s base — derived from bean density and process. Insufficient bloom causes channelling across all subsequent pours.

Temp · 95→92°C

Gentle temperature descent — 3°C

Starts at 95°C — upper bound of Stage 1 range. Descends 1°C per pour as solubles concentration drops.

Pour Structure · 5 Pours

Five-pour structure — maximum extraction control

Medium roast targets F1 range 4. Bean density (dense) favours more pours. Wave filter geometry: +1 pour for even bed coverage.

Learning · From Your History

Calibrated from your brewing history

Grind shifted coarser by 2. Pattern was weak but consistent across recent brews. Minor adjustment applied. Effect is limited and does not override bean constraints.