POURS

3

Whiskey Barrel Aged Colombia

Designed for: dark chocolate · boozy

BonLife Coffee · Colombia

Anaerobic · 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

Medium density — balanced extraction profile

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

Engine Calibration

Balanced extraction

Balanced density bean

Direct extraction

Active agitation

Grind · 52

Medium grind — balanced flow and contact

Looks like coarse sea salt. Derived from Stage 1 range 48–56. Anaerobic offset: +6 (coarser). Limits over-extraction of process compounds.

Bloom · 30s

Short bloom — low CO₂, fast saturation

30s base — derived from bean density and process. Insufficient bloom causes channelling across all subsequent pours.

Temp · 90→85°C

Descending curve — 5°C drop across pours

Starts at 90°C — upper bound of Stage 1 range. Descends 3°C per pour as solubles concentration drops. Anaerobic ceiling: 92°C. Hard constraint — range clipped at upper bound.

Pour Structure · 3 Pours

Three-pour structure — direct extraction

Medium roast targets F1 range 4. Bean density (medium) neutral. Anaerobic process: constrains range to 3–4 pours.