POURS

3

Columbia Supremo

Designed for: caramel · cocoa

Trader Joe's · Popayan, Colombia

✦ tailored from bag label

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 · 48

Medium grind — balanced flow and contact

Looks like kosher salt or coarse table salt. Derived from Stage 1 range 42–55. Density correction: -4 (finer) for dense bean. Keeps extraction within range. History pattern: -1. Minor — does not override bean constraints.

Bloom · 48s

Standard bloom — moderate CO₂ degassing

48s base — derived from bean density and process. Insufficient bloom causes channelling across all subsequent pours.

Temp · 92→90°C

Gentle temperature descent — 2°C

Starts at 92°C — upper bound of Stage 1 range. Descends 1°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

Grind shifted finer by 1. Pattern was weak but consistent across recent brews. Minor adjustment applied. Effect is limited and does not override bean constraints.