POURS

4

Brazilian Yellow-Bourbon

Designed for: caramel · chocolate

Roasti Coffee Co. · Sul De Minas, Brazil

✦ tailored from bag label

Washed · Medium

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

Soft bean — low-resistance extraction

Low cell-wall resistance accelerates water flow through the bed — grind +6 from roast baseline. Temperature shifted downward to limit extraction rate. Reduces over-extraction risk.

Engine Calibration

Body-forward extraction

Soft low-density bean

Direct extraction

Active agitation

Grind · 59

Medium grind — balanced flow and contact

Looks like coarse sea salt. Derived from Stage 1 range 56–66. Density correction: +6 (coarser) for soft bean. Keeps extraction within range.

Bloom · 45s

Standard bloom — moderate CO₂ degassing

45s base — derived from bean density and process. Insufficient bloom causes channelling across all subsequent pours.

Temp · 88→82°C

Descending curve — 6°C drop across pours

Starts at 88°C — upper bound of Stage 1 range. Descends 2°C per pour as solubles concentration drops.

Pour Structure · 4 Pours

Four-pour structure — balanced precision

Medium roast targets F1 range 4. Bean density (soft) favours fewer pours.