POURS

4

Confetti Club

Designed for: Bubble Gum · Cherry Soda

DAK · Huila, Colombia

✦ tailored from bag label

Yeast Inoculation Anaerobic Natural · 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

Layered extraction

Even saturation

Grind · 54

Medium grind — balanced flow and contact

Looks like coarse sea salt. Derived from Stage 1 range 38–46. Yeast Inoculation Anaerobic Natural offset: +8 (coarser). Limits over-extraction of process compounds. History pattern: +2. Minor — does not override bean constraints.

Bloom · 45s

Standard bloom — moderate CO₂ degassing

51s base — derived from bean density and process. Insufficient bloom causes channelling across all subsequent pours.

Temp · 88→85°C

Gentle temperature descent — 3°C

Starts at 88°C — upper bound of Stage 1 range. Descends 1°C per pour as solubles concentration drops. Yeast Inoculation Anaerobic Natural 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 (medium) neutral. Yeast Inoculation Anaerobic Natural process: constrains range to 3–4 pours.

Learning · From Your History

Calibrated from your brewing history

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