POURS

3

ANDRÉS MARTINEZ EL SENDERO

Designed for: Earl Grey · Melon

PREFACE · Colombia

✦ tailored from bag label

Semi-Washed" | "Beer Yeast Innoculation · Light

Pour Sequence · 3 Pours

Extraction Strategy

Aromatic preservation

Fruity, floral, or tropical notes contain volatile aromatic compounds that evaporate under excess heat or agitation. Lower RPM, controlled temperature descent, and circular pours were chosen specifically to protect these characteristics through the full extraction.

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

Aromatic preservation

Balanced density bean

Direct extraction

Even saturation

Grind · 44

Medium grind — balanced flow and contact

Looks like kosher salt or coarse table salt. Derived from Stage 1 range 38–46. Semi-Washed" | "Beer Yeast Innoculation offset: +3 (coarser). Limits over-extraction of process compounds.

Bloom · 31s

Short bloom — low CO₂, fast saturation

41s base — derived from bean density and process. Insufficient bloom causes channelling across all subsequent pours.

Temp · 93→92°C

Near-isothermal extraction

Starts at 93°C — upper bound of Stage 1 range. Descends 1°C per pour as solubles concentration drops. Semi-Washed" | "Beer Yeast Innoculation ceiling: 93°C. Hard constraint — range clipped at upper bound.

Pour Structure · 3 Pours

Three-pour structure — direct extraction

Light roast targets F1 range 4–5. Bean density (medium) neutral.