POURS

3

Whisky Aged Coffee

Designed for: MILK CHOCOLATE · CARAMEL DOUBLE DISTILLED WHISKY Aged

Red Raccoon Coffee · Brazil

✦ tailored from bag label

Natural · 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

Very soft bean — high extraction sensitivity

Low cell-wall resistance accelerates water flow through the bed — grind +14 from roast baseline. Temperature shifted downward to limit extraction rate. Reduces over-extraction risk.

Engine Calibration

Balanced extraction

Soft low-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. Natural offset: +6 (coarser), density +14. 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. Natural 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 (very-soft) favours fewer pours. Natural process: anchors structure at 4 pours.