POURS

4

VeracrM

Designed for: milk chocolate · hazelnut

Hermanos Gutiérrez · Mexico, Veracruz

✦ tailored from bag label

Washed · Medium

Pour Sequence · 4 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 160ml of hot water directly onto 65g of ice. The pour targets 29% 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 · 48

Medium grind — balanced flow and contact

Looks like kosher salt or coarse table salt. Derived from Stage 1 range 48–58.

Bloom · 45s

Standard bloom — moderate CO₂ degassing

45s base — derived from bean density and process. Insufficient bloom causes channelling across all subsequent pours.

Temp · 92→88°C

Descending curve — 4°C drop across pours

Starts at 92°C — upper bound of Stage 1 range. Descends 1°C per pour as solubles concentration drops.

Pour Structure · 4 Pours

Four-pour structure — balanced precision

Medium roast targets F1 range 4. Bean density (medium) neutral.