POURS

3

Café Estelar

Designed for: jasmine · stone fruit

Café Estelar · Veracruz, Ixhuacán De Los Reyes, Finca La Perla

First brew estimate — rate it to improve

Lavado · Medium

Pour Sequence · 3 Pours

Extraction Strategy

Clarity-focused extraction

Washed process and clean tasting notes call for maximum transparency. Every parameter is tuned so the cup tastes exactly like the bean — nothing added, nothing lost.

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

Clarity-focused extraction

Balanced density bean

Layered extraction

Even saturation

Grind · 45

Medium grind — balanced flow and contact

Looks like kosher salt or coarse table salt. Derived from Stage 1 range 38–52.

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 · 94→91°C

Gentle temperature descent — 3°C

Starts at 94°C — upper bound of Stage 1 range. Descends 2°C per pour as solubles concentration drops.

Pour Structure · 3 Pours

Three-pour structure — direct extraction

Medium roast targets F1 range 4. Bean density (medium) neutral.

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.