POURS

3

Dominican Republic Dark Roast

Designed for: dark chocolate · dried fruit

Home Roast · Dominican Republic

First brew estimate — rate it to improve

✦ tailored from bag label

Natural · Dark

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

Soft bean — low-resistance extraction

Low cell-wall resistance accelerates water flow through the bed — grind +6 from roast baseline. Temperature shifted downward to limit extraction rate. Reduces over-extraction risk.

Engine Calibration

Body-forward extraction

Soft low-density bean

Direct extraction

Active agitation

Grind · 68

Coarse grind — fast flow, controlled extraction

Looks like raw cane sugar crystals or cracked pepper. Derived from Stage 1 range 65–72. Natural offset: +6 (coarser), density +6. Limits over-extraction of process compounds. History pattern: -1. Minor — does not override bean constraints.

Bloom · 40s

Short bloom — low CO₂, fast saturation

40s base — derived from bean density and process. Insufficient bloom causes channelling across all subsequent pours.

Temp · 90→85°C

Descending curve — 5°C drop across pours

Starts at 90°C — upper bound of Stage 1 range. Descends 3°C per pour as solubles concentration drops. Natural ceiling: 92°C. Hard constraint — range clipped at upper bound.

Pour Structure · 3 Pours

Three-pour structure — direct extraction

Dark roast targets F1 range 3. Bean density (soft) favours fewer pours. Natural process: anchors structure at 4 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.