POURS

4

Edinson Argote

Designed for: Strawberry · Berry

Module Roast · Colombia

✦ tailored from bag label

Natural · Medium

Pour Sequence · 4 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.

Brew Tip

Rationale

Grind 55 and 40s bloom preserve volatile ester compounds — these aromatics dissipate within seconds of extraction, so front-loaded pours capture them before heat exposure degrades them.

Body-focused extraction

Layered extraction

Even saturation

Grind · 55

Medium grind — balanced flow and contact

Grind size 55 — tuned for Natural process and medium roast.

Bloom · 40s

Short bloom — low CO₂, fast saturation

40s bloom at 89°C with 40ml water. Insufficient bloom causes channelling across all subsequent pours.

Temp · 89→86°C

Gentle temperature descent — 3°C

Starts at 89°C — descends to 86°C (3°C total) as solubles concentration drops through the brew.

Pour Structure · 4 Pours

Four-pour structure — balanced precision

4-pour structure for Natural process, medium roast.