POURS

4

AYABACA

Designed for: Mango · Chocolate

Ayabaca · PERU

Natural · Light

Pour Sequence · 4 Pours

Extraction Strategy

Body-focused extraction

Natural process and chocolate or nutty notes drive a body-first strategy. Higher agitation and spiral pours build texture and mouthfeel as the primary extraction target — clarity is secondary.

Bean Character

High-altitude bean — very dense cell structure

High cell-wall resistance limits water penetration — grind -6 from roast baseline. Bloom and temperature offset upward to compensate. Reduces uneven saturation risk across the bed.

Engine Calibration

Body-forward extraction

Dense high-altitude beans

Direct extraction

Active agitation

Grind · 66

Coarse grind — fast flow, controlled extraction

Looks like raw cane sugar crystals or cracked pepper. Derived from Stage 1 range 63–70. Natural offset: +6 (coarser), density -6. Limits over-extraction of process compounds. History pattern: -1. Minor — does not override bean constraints.

Bloom · 41s

Short bloom — low CO₂, fast saturation

41s 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. Natural ceiling: 92°C. Hard constraint — range clipped at upper bound.

Pour Structure · 4 Pours

Four-pour structure — balanced precision

Light roast targets F1 range 4–5. Bean density (very-dense) favours more pours. Natural process: anchors structure at 4 pours.

Learning · From Your History

Calibrated from your brewing history

Grind shifted finer by 1. Pattern was weak but consistent across recent brews. Minor adjustment applied. Effect is limited and does not override bean constraints.