POURS

4

Chelchele Ethiopia

Designed for: Blueberry · Cool Whip

Home Roast · Chelchele, Ethiopia

Anaerobic Natural Process · Light

Pour Sequence · 4 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

Dense bean — elevated growing altitude

High cell-wall resistance limits water penetration — grind -4 from roast baseline. Bloom and temperature offset upward to compensate. Reduces uneven saturation risk across the bed.

Engine Calibration

Aromatic preservation

Dense high-altitude beans

Layered extraction

Active agitation

Grind · 40

Fine grind — high extraction contact

Looks like standard table salt or fine sea salt. Derived from Stage 1 range 38–46. Anaerobic Natural Process offset: +8 (coarser), density -4. Limits over-extraction of process compounds. History pattern: -2. Minor — does not override bean constraints.

Bloom · 50s

Standard bloom — moderate CO₂ degassing

49s base — derived from bean density and process. Insufficient bloom causes channelling across all subsequent pours.

Temp · 91→88°C

Gentle temperature descent — 3°C

Starts at 91°C — upper bound of Stage 1 range. Descends 1°C per pour as solubles concentration drops. Anaerobic Natural Process ceiling: 91°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 (dense) favours more pours. Anaerobic Natural Process process: constrains range to 3–4 pours.

Learning · From Your History

Calibrated from your brewing history

Grind shifted finer by 2. Pattern was weak but consistent across recent brews. Minor adjustment applied. Effect is limited and does not override bean constraints.