POURS

3

Blanco

Designed for: Mango · tropical fruits

Oro Coffee Roasters · San Jose, Costa Rica

SuperNatural · 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

Layered extraction

Even saturation

Grind · 55

Medium grind — balanced flow and contact

Looks like coarse sea salt. Derived from Stage 1 range 49–60. SuperNatural offset: +6 (coarser). Limits over-extraction of process compounds.

Bloom · 44s

Short bloom — low CO₂, fast saturation

44s base — derived from bean density and process. Insufficient bloom causes channelling across all subsequent pours.

Temp · 92→91°C

Near-isothermal extraction

Starts at 92°C — upper bound of Stage 1 range. Descends 1°C per pour as solubles concentration drops. SuperNatural ceiling: 92°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. SuperNatural process: anchors structure at 4 pours.

Learning · From Your History

Calibrated from your brewing history

No directional pattern detected. Parameters held at range midpoint. Minor adjustment applied. Effect is limited and does not override bean constraints.