POURS

4

COMITÉ VITUYA

Designed for: HIBISCUS · FRUTOS ROJOS

Puerto Blest · PERÚ

First brew estimate — rate it to improve

✦ tailored from bag label

LAVADO · 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

Medium density — balanced extraction profile

Cell structure within standard extraction range. No density correction applied. Parameters follow roast and process constraints.

Engine Calibration

Aromatic preservation

Balanced density bean

Direct extraction

Even saturation

Grind · 43

Medium grind — balanced flow and contact

Looks like kosher salt or coarse table salt. Derived from Stage 1 range 41–46. History pattern: -1. Minor — does not override bean constraints.

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 · 94→93°C

Near-isothermal extraction

Starts at 94°C — upper bound of Stage 1 range. Descends 0°C per pour as solubles concentration drops.

Pour Structure · 4 Pours

Four-pour structure — balanced precision

Light roast targets F1 range 4–5. Bean density (medium) neutral.

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.