POURS

3

Colombia Diego Bermudez Castillo M-03

Designed for: chocolate · caramel

Perc Coffee · Colombia

Washed · Medium

Pour Sequence · 3 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

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

Body-forward extraction

Dense high-altitude beans

Direct extraction

Active agitation

Grind · 53

Medium grind — balanced flow and contact

Looks like coarse sea salt. Derived from Stage 1 range 48–58. Density correction: -4 (finer) for dense bean. Keeps extraction within range.

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 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 (dense) favours more 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.